Day Cook - Georgetown
Day Cook - Georgetown
| Job Title: | Day Cook |
| Company: | Jsl International |
| Other Job Openings at the Company: | The company has other active jobs (3) |
| Your Application: | You have not applied yet |
| Location: | Georgetown, Guyana |
| Salary: | Negotiable |
| Published: | 31/01/2023 |
| ID: | 376296041 |
| Employer Email: | *********@*******.com (View email) |
| Share: |
|
JOB DESCRIPTION
JOB DESCRIPTION
Requirements:
At least a minimum 1 year experience in the position.
Assemble and prepare ingredient
S for menu items.
Skills in a wide range of cookery methods to produce a range of menu items.
Plan and sequence the timing of food and preparation of tasks.
Plan, prepare and produce a range of menu items including appetizers, salads, sandwiches, stocks, sauces, soups, eggs, vegetables and farinaceous, meat, poultry, game, seafood, hot and cold dessert, pastry, cakes and yeast goods.
Develop and test new recipes for enterprise menus.
Plan, prepare, display, service and clear a buffet.
Deal with problems such as shortage of food items, mistakes, problem in food production or equipment failure.
Give clear instruction to kitchen staff (within area of responsibility).
Liaise with colleagues about flow of service.
Maintain hygienic food preparation work area.
Minimize food spoilage.
Report problems and incidents to head chef or relevant manager.
Ensure cleaning equipment and cleaning agents are correctly used.
Ensure equipment is correctly cleaned, stored and waste is handled according to health and safety regulations.
Evaluate food products to ensure quality standards are consistently attained.
Knowledge of supplies, equipment, and services, ordering and inventory control.
Receive and store stock to enterprise standards.
Maintain an efficient store.
Prepare food for different service periods.
Meet specialist dietary requests.
Conduct end of service procedures.
Responsibilities:
Plan, collect, organize food and commodities for menus.
Prioritize menus, recipes, and task sheets.
Read recipes, menus, and orders.
Prepare and use specialized kitchen equipment for use.
Plan and organize logical work sequences within time restraints.
Communicate with other staff members of the kitchen team and food service staff.
Work cooperatively with other members of the kitchen team.
Identify and respond to conflict situations within kitchen environment.
Maintain product, service, and market knowledge.
Coach other members of the patisserie team.
Demonstrate a high standard of personal hygiene.
Ensures high standards of sanitation and cleanliness are maintained throughout kitchen area.
Performs miscellaneous job- Related duties as assigned.
Attend kitchen / patisserie meetings.
Benefits:
Attractive Compensation & Benefits Package to be discussed at the Interview.
JOB TYPE
Work Day: Full Time
Employment type: Temporary Job
Salary: Negotiable
Positions available: 1
JOB REQUIREMENTS
Minimal experience: Unspecified
Gender: Indistinct
At least a minimum 1 year experience in the position.
Assemble and prepare ingredient
S for menu items.
Skills in a wide range of cookery methods to produce a range of menu items.
Plan and sequence the timing of food and preparation of tasks.
Plan, prepare and produce a range of menu items including appetizers, salads, sandwiches, stocks, sauces, soups, eggs, vegetables and farinaceous, meat, poultry, game, seafood, hot and cold dessert, pastry, cakes and yeast goods.
Develop and test new recipes for enterprise menus.
Plan, prepare, display, service and clear a buffet.
Deal with problems such as shortage of food items, mistakes, problem in food production or equipment failure.
Give clear instruction to kitchen staff (within area of responsibility).
Liaise with colleagues about flow of service.
Maintain hygienic food preparation work area.
Minimize food spoilage.
Report problems and incidents to head chef or relevant manager.
Ensure cleaning equipment and cleaning agents are correctly used.
Ensure equipment is correctly cleaned, stored and waste is handled according to health and safety regulations.
Evaluate food products to ensure quality standards are consistently attained.
Knowledge of supplies, equipment, and services, ordering and inventory control.
Receive and store stock to enterprise standards.
Maintain an efficient store.
Prepare food for different service periods.
Meet specialist dietary requests.
Conduct end of service procedures.
Responsibilities:
Plan, collect, organize food and commodities for menus.
Prioritize menus, recipes, and task sheets.
Read recipes, menus, and orders.
Prepare and use specialized kitchen equipment for use.
Plan and organize logical work sequences within time restraints.
Communicate with other staff members of the kitchen team and food service staff.
Work cooperatively with other members of the kitchen team.
Identify and respond to conflict situations within kitchen environment.
Maintain product, service, and market knowledge.
Coach other members of the patisserie team.
Demonstrate a high standard of personal hygiene.
Ensures high standards of sanitation and cleanliness are maintained throughout kitchen area.
Performs miscellaneous job- Related duties as assigned.
Attend kitchen / patisserie meetings.
Benefits:
Attractive Compensation & Benefits Package to be discussed at the Interview.
JOB TYPE
Work Day: Full Time
Employment type: Temporary Job
Salary: Negotiable
Positions available: 1
JOB REQUIREMENTS
Minimal experience: Unspecified
Gender: Indistinct
Requirements:
At least a minimum 1 year experience in the position.
Assemble and prepare ingredient
S for menu items.
Skills in a wide range of cookery methods to produce a range of menu items.
Plan and sequence the timing of food and preparation of tasks.
Plan, prepare and produce a range of menu items including appetizers, salads, sandwiches, stocks, sauces, soups, eggs, vegetables and farinaceous, meat, poultry, game, seafood, hot and cold dessert, pastry, cakes and yeast goods.
Develop and test new recipes for enterprise menus.
Plan, prepare, display, service and clear a buffet.
Deal with problems such as shortage of food items, mistakes, problem in food production or equipment failure.
Give clear instruction to kitchen staff (within area of responsibility).
Liaise with colleagues about flow of service.
Maintain hygienic food preparation work area.
Minimize food spoilage.
Report problems and incidents to head chef or relevant manager.
Ensure cleaning equipment and cleaning agents are correctly used.
Ensure equipment is correctly cleaned, stored and waste is handled according to health and safety regulations.
Evaluate food products to ensure quality standards are consistently attained.
Knowledge of supplies, equipment, and services, ordering and inventory control.
Receive and store stock to enterprise
standards.
Maintain an efficient store.
Prepare food for different service periods.
Meet specialist dietary requests.
Conduct end of service procedures.
Responsibilities:
Plan, collect, organize food and commodities for menus.
Prioritize menus, recipes, and task sheets.
Read recipes, menus, and orders.
Prepare and use specialized kitchen equipment for use.
Plan and organize logical work sequences within time restraints.
Communicate with other staff members of the kitchen team and food service staff.
Work cooperatively with other members of the kitchen team.
Identify and respond to conflict situations within kitchen environment.
Maintain product, service, and market knowledge.
Coach other members of the patisserie team.
Demonstrate a high standard of personal hygiene.
Ensures high standards of sanitation and cleanliness are maintained throughout kitchen area.
Performs miscellaneous job- Related duties as assigned.
Attend kitchen / patisserie meetings.
Benefits:
Attractive Compensation & Benefits Package to be discussed at the Interview.
JOB TYPE
Work Day: Full Time
Employment type: Temporary Job
Salary: Negotiable
Positions available: 1
JOB REQUIREMENTS
Minimal experience: Unspecified
Gender: Indistinct
At least a minimum 1 year experience in the position.
Assemble and prepare ingredient
S for menu items.
Skills in a wide range of cookery methods to produce a range of menu items.
Plan and sequence the timing of food and preparation of tasks.
Plan, prepare and produce a range of menu items including appetizers, salads, sandwiches, stocks, sauces, soups, eggs, vegetables and farinaceous, meat, poultry, game, seafood, hot and cold dessert, pastry, cakes and yeast goods.
Develop and test new recipes for enterprise menus.
Plan, prepare, display, service and clear a buffet.
Deal with problems such as shortage of food items, mistakes, problem in food production or equipment failure.
Give clear instruction to kitchen staff (within area of responsibility).
Liaise with colleagues about flow of service.
Maintain hygienic food preparation work area.
Minimize food spoilage.
Report problems and incidents to head chef or relevant manager.
Ensure cleaning equipment and cleaning agents are correctly used.
Ensure equipment is correctly cleaned, stored and waste is handled according to health and safety regulations.
Evaluate food products to ensure quality standards are consistently attained.
Knowledge of supplies, equipment, and services, ordering and inventory control.
Receive and store stock to enterprise
Maintain an efficient store.
Prepare food for different service periods.
Meet specialist dietary requests.
Conduct end of service procedures.
Responsibilities:
Plan, collect, organize food and commodities for menus.
Prioritize menus, recipes, and task sheets.
Read recipes, menus, and orders.
Prepare and use specialized kitchen equipment for use.
Plan and organize logical work sequences within time restraints.
Communicate with other staff members of the kitchen team and food service staff.
Work cooperatively with other members of the kitchen team.
Identify and respond to conflict situations within kitchen environment.
Maintain product, service, and market knowledge.
Coach other members of the patisserie team.
Demonstrate a high standard of personal hygiene.
Ensures high standards of sanitation and cleanliness are maintained throughout kitchen area.
Performs miscellaneous job- Related duties as assigned.
Attend kitchen / patisserie meetings.
Benefits:
Attractive Compensation & Benefits Package to be discussed at the Interview.
JOB TYPE
Work Day: Full Time
Employment type: Temporary Job
Salary: Negotiable
Positions available: 1
JOB REQUIREMENTS
Minimal experience: Unspecified
Gender: Indistinct