Cook / Chef

Key Responsibilities

• Food Preparation: Prepare, season, and cook dishes according to recipes and specific dietary requirements.
• Quality Control: Inspect ingredients for freshness and ensure perfect taste and presentation before serving.
• Kitchen Sanitation: Maintain a spotless cooking space, clean utensils, and sanitize workstations to comply with health codes.
• Inventory Management: Monitor food supplies, track ingredients, and help reorder stock to minimize waste.
• Team Leadership: Train junior cooks, delegate station tasks, and coordinate with waitstaff for smooth service (applicable for senior roles).

Common Qualifications:

• Proven hands-on experience in a fast-paced commercial kitchen.
• Formal culinary training or a degree from a culinary school is highly preferred.
• Comprehensive understanding of safe food handling, cutting techniques, and cooking methods.
• Physical stamina to stand for long hours in a hot, fast-paced environment and lift heavy items