In conjunction with Chef de Partie and Demi Chef the Cook  takes the full responsibility and follows the given food quality and strives for fully delighting our customers within the culinary operation

Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens

Plan and execute in conjunction with higher kitchen management, activities, special events, menu implementations

Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned

Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times

Be aware of and comply with all legislation affecting the operation health regulations and fire and safety regulations

Ensure disciplinary and grievance procedures are properly adhered to and followed

Handle customer comments and complaints and take swift corrective action after consultation with direct culinary supervisor and department head concerned

Be responsible and accountable for individual managing stocks & supplies and MeP, as well as kitchen energy costs and kitchen utensils within his kitchen section

Find ways to improve the efficiency of the operations which will benefit our clients after consultation with direct culinary supervisor and department head concerned

Constantly strive to reduce energy consumption through awareness campaigns within all kitchens

Ensure effective implementation of the IMS policy and procedures

Ensure continuous training and awareness of the IMS system

Ensure OTPs are monitored and acted upon

Identify areas of improvement through CPAR or suggestions

Ensure operational compliance to legal regulations and other requirements

Identification of new activities that are in relation to EASI and HIRAD