POSITION DESCRIPTION

Job Title Line Cook

Department Food and Beverage - Production
Reports to Head Cook
Employment Status Probationary
Date of Issue August 15, 2019
Issued by Imee S. Yu

Job Purpose:

To assist the Head Cook for a wide number of functions in the kitchen – menu planning, food preparation,
sanitation, ingredients purchasing.

The cook directly reports to the Head Cook and execute the orders.

Duties & Responsibilities:

1. Provide the highest and most efficient level of hospitality service to the hotel guests.
2. Works in the designated station as set by Head Cook.
3. Able to organize the assigned work area and efficiently put away orders.
4. Able to prepare and sells food within the recommended time frames to meet guest expectations.
5. Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and
fryers.
6. Able to produce quality product in a timely and efficiently manner for the guests or staff.
7. Responsible to maintain cleanliness, sanitation at the assigned work area.
8. Responsible for preparing and cooking all food items by the recipe and to specification.
9. Prepare ingredients for cooking, including portioning, chopping, and storing food.
10. Prepare all menu items by strictly following recipes and yield guide.
11. Cook food according to recipes, quality standards, presentation standards and food preparation
checklist.
12. Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other
food items.
13. Slices, grind and cooks meats and vegetables using a full range of cooking methods.
14. Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct
proportions.
15. Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees,
vegetable preparation and a la carte cooking.
16. Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
17. Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
18. Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
19. Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
20. Communicate any assistance needed during busy periods and report any incidents to the Head Cook
to ensure optimum service to guests.
21. Check and ensure the correctness of the temperature of appliances and food.
22. Serve food in proper portions on to correct serving vessels and plates.
23. Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.
24. Maintain correct portion size and quality of the food to the hotel's standards.
25. Minimise waste and maintain controls to attain forecasted food cost.

Position Description Issued by isyu81419 pg. 1

 26. Review status of work and follow-up actions required with the Head Cook before leaving.
27. Assists in providing on the job training & development of new cooks.
28. Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the
hotel management.

OVERVIEW OF DEPARTMENT AND POSITION CONTEXT

The Food and Beverage is one of the integral part and important operational department in a hotel which is
divided into food production and food and beverage service department. Food production or kitchen
department is responsible for the actual preparation of food items where as the F & B service department is
responsible for the systematic service of food from the hot or cold plates of kitchen to the customer’s tables as
per their choices or order.

The Cook is responsible for ensuring that the standard and quality of the food production and the hygiene
within the department is maintained at the highest level at all times.

ORGANIZATION CHART
(see attached file)

PERFORMANCE STANDARDS/INDICATORS
Performance indicators and expectations will initially be based around timeframes of 1, 3 and 6 months, then
annually following performance planning discussions.

Area of Accountability Standard Measures of Performance

Guest Comment Scores
Quality Assurance – Physical
and Service
Departmental Revenue, Profit
and Margins
Food Cost 28%
Beverage Cost 28%
Stock Control
Systems, Equipment and
Controls
Stocking Holding Reports
Stocktaking Procedures and
Reports
Goods Receiving/Issuing
Control
Hygiene, Safety and Security
F & B Marketing Promotions
Monthly Guest Comments Results meet
or exceed the Group Average for all Guest Comment Form
Food and Beverage attributes
measures.
The Minimum Physical standards set
out in production area are met and Random Check-up at the kitchen
maintained.
Overall Food and Beverage revenues
and profits are related Revenue areas Financial Reports
and margins meet or exceed budget or
operational guidelines.
Acceptable Food and Beverage
margins as required are achieved.
Required Food and Beverage
procedures, operational and Reports Submitted to Finance
administrative systems and controls are Department
in place as laid down in the Accounting
Standards Manual.
Regular operating stock and operating
equipment stocks are conducted and
variance reports reconciled/

Emergency Planning, Safety

and Security
Position Description Issued by isyu81419 pg. 2
 Safety and Security Procedures and
Allocation of responsibilities are in
place:

The Following to be implemented:

- Emergency Plans (Bomb, Fire,

Armed Robbery, Evacuation,
Guest illness, etc.
- Accident procedures
- Theft procedures and forms
- Key Control procedures for
Master Keys

Note: This Position Description is not intended to be all inclusive. Employee may perform all related
tasks as negotiated to meet the ongoing needs of the company.

I have read and discussed the above with my superior and I fully understand the description of the job.

Signed by:

________________________________
SIGNATURE OVER PRINTED NAME
(Employee)

Prepared by:

______________________________________
SIGNATURE OVER PRINTED NAME
(Immediate Superior)

Verified by:

______________________________
SIGNATURE OVER PRINTED NAME
Finance Supervisor

Noted By:

_____________________________________
SIGNATURE OVER PRINTED NAME
Hotel Manager

___________________________________
SIGNATURE OVER PRINTED NAME
Group General Manager

Position Description Issued by isyu81419 pg. 3