Cook

The Cook will oversee foodstuff according to the daily menu, special dietary or nutritional restrictions, and the number of portions to be served.

RESPONSIBILITIES:

• Observe personal hygiene, sanitation, wearing of personal protective equipment (PPE), and practice food safety standards and company rules.

• Clean and inspect kitchen equipment, appliances, and work areas in order to ensure cleanliness and functional operation.

• Clean, cut, and cook meat, fish, and poultry.

• Regulate the temperature of ovens, broilers, grills, and roasters.

• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

• Train kitchen assistants and supervise other kitchen employees.

• Observe and test cooked foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

• Estimate expected food consumption in order to be able to request or purchase supplies, or procure food from storage.

• Coordinate and supervise work of kitchen staff.

• Use the correct cooking tools and equipment like measuring cups, tongs, ladle, wire mesh strainer, and appropriate weighing scale for accuracy.

• Avoid undercooking, raw, frozen foods should be defrosted or thawed at 0-50° C