Cook

MINIMUM REQUIREMENTS

Graduate of Bachelor’s Degree Major in Hotel & Restaurant Management & Culinary Arts or any business management courses, with at least one (1) year experience in related field.

TASKS AND RESPONSIBILITIES

1. Reports to executive chef, head chef.
2. Ensure ingredients and final products are fresh.
3. Follow recipes, including measuring, weighing and mixing ingredients.
4. Occasionally serve food.
5. Maintain a clean and safe work area, including handling utensils,
6. equipment and dishes.
7. Handle and store ingredients and food.
8. Maintain food safety and sanitation standard.
9. Clean and sanitize work areas, equipment and utensils.
10. Execute opening and closing procedures.
11. Set up workstations with required ingredients and equipment.
12. check the quality and freshness of ingredients.
13. Must know how to operate and clean kitchen equipment.
14. Check inventory and expiration dates.