Alliance Francaise Katmandou

Assistant Cook

Alliance Francaise Katmandou

Assistant Cook

Alliance Francaise Katmandou

Assistant Cook

Alliance Francaise Katmandou

Ward 4, Dhalko Bato, Pulchowk, (Behind St. Marys School)
Key Skills: Culinary Technique Cooking

This job is expired 4 years, 5 months ago

Views: 987

Assistant Cook

Basic Job Information

Job Category : Hospitality
Job Level : Entry Level
No. of Vacancy/s : [ 1 ]
Employment Type : Full Time
Job Location : Ward 4, Dhalko Bato, Pulchowk, (Behind St. Marys School)
Offered Salary : Negotiable
Apply Before(Deadline) : Nov. 08, 2019 23:55 (4 years, 5 months ago)

Job Specification

Education Level : Higher Secondary (+2/A Levels/Ib)
Experience Required : Less than or equal to 1 year
Professional Skill Required : Culinary Technique Cooking
Other Specification

  • Cooking training completed
  • 1 year professional experience in a kitchen
  • Skilled in culinary techniques
  • Having knowledge of alimentary products and their utilization in general restoration
  • Having a general knowledge of the methods of food conservation and the rules of destocking food products
  • Skilled in the utilization of cooking materials
  • Motivated and responsible
  • Ability to communicate in Nepali and English
  • Ability to work under pressure and deal with stressful situations during busy periods
  • Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs
  • eam player and team spirit

Job Description

1.  Assist or substitute the head cook in his tasks:

  • Perform the tasks assigned by the head chef: peel, wash, cut, cook…
  • Substitute the head chef in case of absence 

2. Put in place the dishes and distribute them:

  • Follow recipies for elaboration of the dishes
  • Prepare and deliver daily meals to the French School with the driver
  • Serve the children at the French School of Kathmandu

3. Receive and arrange the beverages and foodstuff:

  • Receive and arrange the beverages and foodstuff as per the procedure established by the Bistrot manager and Head Chef
4.  Clean the Dishes:

  • Clean the dishes once the preparation of the dishes is over and the service has been completed

5. Maintain the environment, the machines, and equipments in good and proper manner:

  •  Clean and arrange as per the instructions of the Bistrot manager and Head Chef
Note:

  • The suitable profile will be contacted for an interview and one day trial.

This job has expired.

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