Description 

• Knowledge of the individual menu items including basic ingredients, methods of preparation, and presentation style.
• Maintain kitchen hygiene and cleanliness.
• Responsible for mise en place of assigned area.
• Taste and examine food prepared for freshness and required quality.
• Season and cook food according to CROSSOVER standard recipes.
• Weigh, measure, and mix ingredients according to recipes.
• Portion, arrange, and garnish food, and serve food to waiters.
• Substitute for or assist other cooks during emergencies or rush periods.
• Be responsible for minimizing food wastage.
• Attend and comprehend all information discussed at the briefing session.
• Serve all food in a friendly and professional manner.
• Maintain a sense of urgency with whatever task that is required.
• Uphold the restaurant cares culture by demonstrating the service standard at all times to customers and fellow associate.
• Assist your direct supervisor in the performance of his/her role.
• Undertake any additional duties as requested by your supervisor, Executive chef or Restaurant management.
• Follow food safety program.

Requirements

• Interested candidates should possess relevant qualifications with 5 – 10 years work experience.