Cook

• Prepare and cook food according to the restaurant's menu, recipes, and standards.

• Ensure the quality, taste, presentation, and consistency of all dishes.

• Prepare ingredients by washing, cutting, chopping, marinating, and portioning food items.

• Monitor food stock and inform the supervisor when ingredients and kitchen supplies need replenishment.

• Maintain cleanliness and organization of the kitchen, cooking equipment, utensils, and workstations.

• Follow proper food handling, storage, hygiene, and sanitation procedures.

• Ensure that food is cooked at the correct temperature and served within the required time.

• Assist in receiving and checking deliveries of ingredients and supplies.

• Minimize food waste and practice proper inventory control.

• Follow kitchen safety procedures and company policies.

• Coordinate with kitchen staff and service personnel to ensure smooth restaurant operations.

• Perform other kitchen-related duties as assigned by the supervisor or management.

Qualifications

• College graduate or vocational graduate in Culinary Arts, Food and Beverage Services, or a related field is an advantage.

• Previous experience as a cook or kitchen staff is preferred

• Knowledge of food preparation, cooking methods, and kitchen sanitation.

• Ability to work in a fast-paced environment.

• Good communication, teamwork, and time-management skills.

• Willingness to work on shifting schedules, weekends, and holidays when required.

• Physically capable of performing kitchen duties, including standing for extended periods and handling kitchen equipment.