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We are currently looking for 3 full-time First Cooks to join our team.

Duties and Responsibilities

Reporting to the Executive Chef:

  • Supports the Kitchen Manager/Chef de Partie in the daily operations
  • Works on the line according to the menu and recipes specifications
  • Ensures all food items meet company standards: hot/cold sections
  • Provides input into menu development
  • Operate in accordance with all health and safety precautions and standards
  • Keeps work area cleans according to the hotel’s standards
  • Controls food stock, and food cost in his/her section
  • Prepares daily mis-en place and food production in different sections of the kitchen, ensuring the highest standards and consistent quality
  • Follows instructions and recommendations from the immediate supervisor
  • Keeps up to date with new products, recipes, and preparations
  • Performs any other job-related duties as assigned

Job Requirements

  • Passion for customer service, enthusiastic, detail-oriented, computer literate, fast learner;
  • Minimum of 3 years relevant cooking experience in an upscale restaurant/a la carte operations
  • Professional kitchen apprenticeship, or chef’s training course preferred
  • Able to work both the hot and cold line
  • Ability to work with minimal supervision, and to manage a shift in the Chef’s absence
  • Excellent communication skills (speak, read, write English)
  • Flexibility in shifts: mornings, evenings, weekends, statutory holidays
  • Silver Hotel Group has implemented a COVID-19 vaccine policy which states that successful applicants are required to provide proof of full vaccination or proof of a documented exemption as part of the hiring process.

NOTE: This is a temporary role to assist during the temporary repurposing of the Novotel during COVID-19

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