Job Details

Duties : 

·       He/ she assist the Station Head in contributing to the overall success of the assigned station.

·       Food preparation and cooking responsibilities as directed by the Chef De Partie.

·       The Second Cook organizes and prepares mis en place, measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.

·       The Second Cook works in various galley stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sautéing and steaming. He/ she performs multitask activities such as wash, peel, cut and shred fruits and vegetables.

·       He/ she cuts, trims and bones meat prior to cooking or serving.

·       The Second Cook must be able to explain ingredients in the menu and preparation techniques while working in buffet areas.

·       2nd Cook is responsible for following all standardized procedures, safety regulations, and notifying the Chef De Partie of any shortages or discrepancies in products or ingredients.

·       2nd Cook is responsible for keeping their immediate work area clean at all times.

·       He/ she meets with the assigned station-head, the Chef De Partie on daily basis to review the requirements of the meals and time frames for restaurant service.

·       The 2nd Cook knows and operates all equipment according to standard operating procedures.

·       Always follows standardized recipes.

Perform other duties as requested by Chef De Partie, Executive sous chef or Executive Chef

Minimum 24-36 month(s) experience as Assistant Cook