Cook at Bible Translation and Literacy

Reporting to the Head Chef, the Cook will be responsible for all food preparation, verifying that foodpreparation meet the right quality and quantity requirements and maintaining the highest sanitation standards.

Duties and Responsibilities

• Wash, cut and prepare foods designated for cooking.
• Prepare soups, salads, meats, accompaniments, vegetables, and desserts.
• Handle both a la carte and Table d’hote menu orders.
• Maintain sanitation, health, and safety standards in work areas.
• Measure and mix ingredients required for specific food items being prepared.
• Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
• Prepare and serve beverages such as coffee, fresh juices and fountain drink
• Verify that prepared food meets requirements for quality and quantity.
• Clean, stock, and restock workstations and display cases.
• Portion, arrange, garnish and serve orders to customers at windows, counters, buffet or tables.

Requirements

• At least certificate in food production or a catering related course from a reputable institution.
• Three-year work experience in a busy, fast-paced restaurant.
• Have a valid food handlers certificate.
• Conversant with use of new cooking equipment in the hotel industry.
• Up to date on new cooking trends in the hospitality.

How to Apply