third cook

* Prepares orders according to established standard. * Pay attention to portion control. * Responsible for proper storage of food in his/her area. * Ensures cleanliness, proper handling and maintenance of kitchen equipment, utensils and work areas. * Takes full responsibility of kitchen if superiors are not on duty. * Ensures that the Hotel policies and procedures, cost control policies and procedures are followed. * Follows and enforces health and safety, and hygiene standard set by the Public Health Department and the Hotel. * Cleans and handles proper reusable food leftover after meal service. Re-organizes refrigerators, re-stocks used items up to par, re-organizes section for next meal period. * Minimizes wastage and optimizes leftovers. * Fully responsible for all work orders and follow up. * Co-operates in food requisition and storekeeping. * Checks mise-en-place in his/her assigned area. Mise-en-place has to be ready 30 minutes before a meal period. * Check quantity and quality of received good. * Organizes his/her lunch or dinner break in off peak times. * Knows the Hotel's fire and safety procedures and operation of kitchen. Remarks: This is only a rough guideline, additional duties may be added at anytime due to any circumstances. *CANDIDATE REQUIREMENTS:* * Must be able to work with minimal supervision * Must be flexible with shift availability * Ability to do the essential duties of the position * Demonstrated pattern of good attendance * Culinary diploma or Red Seal * Five years cooking experience in an upscale dinning establishment. Job Type: Part-time Pay: $20.00-$25.00 per hour Work Location: In person