Cook

Key Responsibilities:

• Report for duty on time, wearing a clean uniform and apron, maintaining a neat appearance at all times.

• Flexible and willing to work additional hours or on days off as required by the business.

• Foster positive relationships with colleagues and other departments, especially the restaurant staff, to ensure smooth operations.

• Supervise the preparation and production of hot or cold food items, ensuring they comply with the prescribed recipes, specifications, and high standards.

• Determine the required mise-en-place based on menu orders.

• Monitor the quality of received products and ensure they meet the required standards and specifications.

• Check store requisitions prepared by subordinates and ensure received products meet the predetermined quality and purchasing specifications.

• Monitor the supply of food items, reduce wastage, and make appropriate adjustments in future food preparation.

• Ensure proper handling and storage of food to minimize spoilage and ensure safety.

• Maintain cleanliness and hygiene in workstations and ensure all safety procedures are followed by the cooking team.

• Ensure all kitchen equipment is in good working condition.

• Willing to learn and take on any tasks relevant to the kitchen operations when assigned.

• Perform any other related duties as assigned by the management.