Short Order Cook
• Work to specifications received by the chef de partie regarding portion size, quantity and quality as
laid in the recipe index keeping less wastage of the product.
• Responsible for completing the daily checklist regarding mis-en-place and food storage.
• Take order from chef de partie and carry them cut in the correct manner.
• To ensure smooth running of the section and ensure that all the areas of the section
Function as per prescribed hotel standers.
• Organize the mis-en-place in conjunction with the chef de partie.
• Ensure that kitchen equipment are maintained to a good standard with minimum breakage and report any problem regarding failure of machinery and small equipment to chef de partie.
• Maintain prescribed hygiene standard and sanitation as per hotel standard.
Qualifications & Certifications
Prakash Higher secondary
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