Feb 29, 2020
Job Posting Date:
Feb 07, 2020
The Cook will responsible for all the work done in the Hot Kitchen and the Service Area in the assigned Branch. As a cook, you will be expected to maintain order and you must be in constant communication with the Supervisors. You may be asked to work extra hours apart from your weekly schedule depending on demand or season.
KEY RELATIONSHIPS Area Manager / Floor Supervisor
PEER ACCOUNTABILITY Cooks / Shop Attendants
ROLES & RESPONSIBILITIES
A) BUSINESS VISION, MISSION & CORE VALUES (BVMcV)
Exemplify the vision, mission and core values of the organization
The jobholder must project a professional company image through in-person interaction
Relate to others in a manner that creates a sense of teamwork and co-operation.
B) MAIN DUTIES AND RESPONSIBILITIES
Greeting customers and welcoming them to the station
Set up and stock stations with all necessary supplies
Answering questions from customers
Giving advice and guidance on products selection to customers
Answer, report and follow supervisor’s instructions
Clean up station and take care of leftover food according to stores policies.
Ensure great presentation before they are placed on display.
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with co- workers and customers.
Any other duties as assigned by the supervisors.
C) KEY RESULT AREAS
Prepare and cook items to a high standard, in accordance with requirements of the client.
Developing excellent working relationships and lines of communication with the Supervisor and the fellow staff to ensure Kitchen service standards are met.
Ensuring that all customer queries and complaints are dealt with in a prompt and professional manner and escalated to the supervisor.