Ability to understand and follow verbal and written instructions
Trade qualification or 3 years experience as Cook
Efficient organizational and communication skills
Practical and applied knowledge of, but not limited to: basic cookery and methods of cooking; handling of catering tools and equipment; national and international dishes production; and knowledge of the technology and requirements for the safe production; storage and service of food products to Client, Company and National Standard
Practical and applied knowledge of the technology required for the cleaning of various areas of the catering department to Client.