Cook (Hot/Cold Section)

Qualifications & Competencies

• A Minimum SC/GCE O Level/NC 3 in related trades
• NC 4/5 or alternative qualifications
• Food Handlers Medical Certificate
• A Clean Certificate of Character is a must.
• Excellent written and verbal communication skills in both English and French

Roles and Responsibilities

To perform preparation work for food items for the various outlets and actively participates in all food production areas of the Kitchen Department.

Experience

- 2-4 working experience as Assistant Cook in a Catering or 4*-5* Hotel environment.