COOK

Summary:
The Cook is responsible for preparing and cooking food according to recipes and kitchen standards, ensuring food quality, safety, and timely service while maintaining a clean and organized kitchen environment.

Key Responsibilities

• Prepare and cook food items according to approved recipes and menu standards.
• Ensure all dishes are cooked properly and presented attractively.
• Assist with food preparation tasks such as cutting, chopping, marinating, and portioning ingredients.
• Follow proper food handling, hygiene, and sanitation procedures.
• Maintain cleanliness and organization of the kitchen, workstations, and equipment.
• Check the quality and freshness of ingredients before use.
• Store food items properly to maintain freshness and prevent spoilage.
• Follow food safety regulations and HACCP procedures.
• Monitor cooking times and ensure timely preparation of meals.
• Assist with receiving and storing kitchen supplies and ingredients.
• Minimize food waste through proper preparation and portion control.
• Maintain and operate kitchen equipment safely.
• Support senior cooks and chefs during busy service periods.
• Report equipment problems, shortages, or food quality issues to supervisors.
• Follow workplace health and safety rules at all times.
• Assist with cleaning duties, including washing utensils and maintaining kitchen hygiene.

Qualifications

• Previous experience as a Cook or Kitchen Assistant preferred.
• Knowledge of basic cooking techniques and food preparation methods.
• Understanding of food safety and hygiene standards.
• Ability to work in a fast-paced kitchen environment.
• Good teamwork and communication skills.
• Ability to follow instructions and recipes accurately.
• Willingness to work flexible hours, including weekends and holidays.

Skills

• Food preparation and cooking skills
• Kitchen organization
• Time management
• Food safety awareness
• Teamwork
• Attention to detail
• Ability to work under pressure
• Cleanliness and hygiene practices