Cook/Commis

Key Responsibilities:

• Prepare and process ingredients to ensure freshness, quality, and readiness for daily operations.
• Follow standardized recipes accurately, including measuring, weighing, mixing, and portioning ingredients.
• Cook various menu items using appropriate methods such as baking, grilling, steaming, boiling, frying, or sautéing.
• Ensure proper presentation by plating, garnishing, and arranging dishes according to restaurant standards.
• Operate kitchen equipment safely and efficiently, including ovens, grills, fryers, and other cooking tools.
• Set up and organize workstations with required ingredients, utensils, and equipment before service.
• Monitor and maintain station inventory levels; report shortages or quality issues to the supervisor.
• Check the quality, freshness, and suitability of ingredients before use and during preparation.
• Maintain cleanliness and sanitation of work areas, equipment, and utensils at all times.
• Comply with food safety, hygiene, and sanitation standards consistently throughout operations.
• Execute opening and closing kitchen procedures according to operational standards.
• Work collaboratively with kitchen team members to ensure smooth and timely food production.

Qualifications:

• High school or vocational school graduate in Culinary Arts or equivalent.
• Minimum 1–2 years of experience as a cook in a café or restaurant.
• Skilled in cooking techniques and food presentation.
• Knowledge of hygiene and food safety standards (HACCP is a plus).
• Experienced in maintaining cleanliness of work area and kitchen equipment.
• Able to work well in a team and communicate effectively.
• Disciplined, punctual, and adheres to work schedules.