Multi-cuisine Cook is responsible for cooking variety of foods for consumers and arranging and managing food resources in the kitchen. The candidate at work cooks foods of different types and
typically of regional flavours.
The job requires the individual to have good eye sight; knack for observational learning, attention to details, ability to work in typically hot and messy environment.
After completing this programme, participants will be able to:
- Arrange and manage food resources in the kitchen
- Cook variety of food
- Communicate with customer and colleagues
- Maintain customer- centric service orientation
- Maintain standard of etiquette and hospitable conduct
- Follow gender and age sensitive service practices
- Maintain IPR of organisation and customers
- Maintain health and hygiene at workplace
- Maintain safety at workplace
- Learn a foreign / local language