• To assist in the operation develop and plan new menu.
• Food preparation and cooking
• Stock inventory and procurement
• To observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling and piercing them with utensils.
• To portion, arrange and garnish food and serve food to servers.
• To prepare garnishes and appetizers.
• To regulate temperature of ovens, broilers, grills and roasters.
• To season and cook food according to recipes.
• To consult with supervisory staff to plan menus, taking into consideration factors such as cost and special event needs.
• To inspect food preparation and serving areas to ensure observance of safe, sanitary food handling practices.
• To keep records and accounts.
• To substitute for or assist other cooks during emergencies or rush periods.
• Valid Food Hygiene, Food Handling and Safety Certifications.

Qualifications and Skills

• Minimum 1 to 2 years relevant experience in restaurant operations.
• Ability to speak English, and other languages would be advantageous.
• Must be able to work at flexible schedule including days, nights, weekends and public holidays.
• Valid Food Hygiene and Food Handlers Certification.
• Able to interact and communicate with management & customers and adaptable to changes.

Person to contact: Jason Ong at jo@sheffieldoffice.com