Cook Helper,Commissary Kitchen

Responsible for ensuring customer satisfaction of all clients Participates in the activities of cooks and other kitchen personnel engaged in preparing and cooking food in the hotel and restaurant, by performing the following duties: In charge of the Butchery section Reports directly to the Junior Sous Chef or Sous Chef Supervises and guides the Commis Actively supports Hygiene and HACCP programs Ensures maintenance of established standards Assists in developing the culinary team Maintains all recipes Supervises and guides Junior kitchen staff Requirements Must have at least 5 years of culinary experience in junior positions with an internationally recognized luxury hotel chain or food & beverage establishment Postgraduate and/or completed Apprenticeship with Diploma Must be able to work overtime, holidays and weekends if and when required On call at all times