Cook

Location:	Doha, Qatar, Middle East
Job Type:	Contract
Posted:	14th Nov 2007
Closing Date:	12th Dec 2007
Posted By:	Wataniya Restaurants
Details:
Cook • Produce the highest possible food quality within guidelines • Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation • Prepares sauces, soups and hot entrees • Sets up for lunch and dinner according to Chef de Parties instruction • Always adheres to PPH standards of preparation, recipes, and presentation • Sets up “mis-en-place” for own station • Uses Chef de Partie as a resource to ensure seasoning, portions, and appearance of food • Stores unused food properly, and informs Chef de Partie of larger quantities of stored food • Ensures that food from the designated station is delivered on time; asks for help if needed • Follows proper safety, hygiene, and sanitation practices • Ensures readiness at all times • Refers to station’s file regarding preparation, cooking and presentation specifications of all dishes produced in the section • To prepare every courses as well as mis en place at the respective post • To ensure the quality of the prepared courses • To be jointly responsible for the preparation of the market list • To be jointly responsible for the daily store order • To be jointly responsible for a cost-conscious acting at the respective post • The daily control of the cold-storage houses and refrigerators • To be jointly responsible for the subordinated employees, especially trainees and apprentices • To clear and take care of the equipment at the respective post HEALTH AND SAFETY • Adheres to all health, sanitation and food safety rules and regulations • Reports all potential and real hazards immediately • Fully understands the restaurant’s fire, emergency, and bomb procedures • Works in a safe manner that does not harm or injure self or others • Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct MISCELLANEOUS • Attends meetings and training required by the Head chef • Accepts flexible work schedule necessary for uninterrupted service to the food production function • Maintains own working area, materials and company property clean, tidy and in good shape • Helps Steward when needed for the effective running of the restaurant • Continuously seeks to endeavor the knowledge of own job function • Is well updated on, and possesses solid knowledge of the following: - fire and emergency procedures - Restaurant corporate marketing and promotional programs

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