Position Description

The Cook is responsible for overall kitchen operation, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the kitchen operation and administration, reporting to Head Chef.

Exhibits culinary talents by personally performing tasks and managing all food related functions. Also assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced.

Duties and Responsibilities

Daily 

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by AMA.
• Coordinates daily tasks with Head Chef.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Peel, Wash, trim, and cook vegetables & meat, bake breads & pastries as per the menu.
• Clean all equipment, cooking utensils and service wares.
• Clean both the kitchen and dining areas.
• Prepare food as per the meal timings.
• Check expiry dates and proper storage of food items in the section.
• Portions, arranges, and garnishes food based on client preference if any.

Administrative

• Takes feed back of the food prepared to ensure a great meal experience.
• Maintain the daily headcount log.
• Maintain the daily, weekly, and monthly purchase sheet.
• Maintain daily food preparation sheet.
• Maintain daily damage, spoilage, and breakage log.
• Conduct the monthly consumption report.
• Conduct the monthly inventory of operational equipment.
• Daily feedback collection and reporting of issues as they arise.
• Prepare the illness report.

• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective working relationships between House Kitchen & other AMA Kitchens.
• Follows the instructions and recommendations from the immediate supervisor to complete the daily tasks.
• Ensure the highest level of guest satisfaction, quality, operating and food cost on an ongoing basis.
• Make adjustments to the food items to accommodate guest with allergies or specific diet concerns.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Guides and trains the subordinates daily to ensure high motivation and an economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Personally, responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce their work following a deadline and to assist and encourage others in achieving this aim.
• Ensure that the production, preparation, and presentation of food are always of the highest quality.
• Assess quality control and adhere to AMA service standards.
• Carry out any other duties as required by management.

Benefits: As per AMA policy