Position Summary :
The Cook 1 is responsible for preparing, cooking and presenting food as per his given instructions according to the established standards.

• Cooks, prepares and bakes food for guests and associates as per the standard recipes.
• Guides subordinates in the preparation and presentation of dishes.
• Follows the outlined standard and procedures precisely.
• Maintain high standards of personal hygiene, grooming and presentation.
• Ensures correct and safe use of all equipment, machinery and tools.
• Always maintains high standards of food hygiene, cleanliness and tidiness in the kitchen, storage, fridge’s and freezers.
• Makes sure that all food items are received, checked and stored correctly.
• Ensures that all the kitchen equipment is in good working order and reports any faults or damage.
• Participates in on going training of subordinates.
• Attends all scheduled training at his, her level.
• Maintains a safe and secure working environment.
• Initiates action to correct a hazardous situation and notify supervise/managers of potential danger.
• Adheres and ensures that all policies and procedures, and staff handbook regulations are abided by.
• Deals effectively with guests and workplace associates.
• Works effectively to promote harmony and teamwork.

Responsibilities & Authorities:
Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food presentation and quality of product.
1. Prepares food for guests and associates efficiently and economically.
2. Ensures hygiene, cleanliness and tidiness in all areas of the kitchen including storage, cool rooms, freezers, dry stores.
3. Support the Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times.
4. Participates in making food requisitions.
5. Participates in training and developing associates.
6. Works in all areas of food preparation as and when directed.
7. Ensures safe and correct use of the equipment, tools and machinery.
8. Assists the Sous Chef in planning and organizing the section assigned to.
9. Ensures that the standards of uniform grooming and hygiene are maintained.
10. Takes part in all scheduled training at his/her level.
11. Supervises the operation department.
12. Maintain a safe and secure working environment:

• Be aware of care, and adhere to occupational and safety legislation, polices and procedures.
• Initiate action to correct a hazardous situation and notify supervise/managers of potential danger.
• Adhere to the hotel’s security and emergency policies and procedures.
• Be familiar with property safety, current first aid and fire emergency procedures.

13. Comply with all hotel guidelines:

• Abide by the Galaxy Macau Employee Handbook.
• Abide by the Galaxy Macau policies and procedures.

14. Communication:

• Deal effectively with gusts and workplace colleagues from a variety cultures.
• Work effectively in a team.