The Cook is responsible for preparing and cooking a variety of dishes to ensure high-quality meals are served to customers. This role is essential in maintaining the restaurant's reputation by delivering consistent, delicious food that meets health and safety standards.
- Prepare ingredients for cooking, including washing, chopping, and storing food.
- Cook menu items in cooperation with the rest of the kitchen staff.
- Ensure all food and other items are stored properly.
- Monitor stock levels and place orders when necessary.
- Maintain a clean working environment by following sanitation guidelines.
- Assist in developing new recipes or menu items as needed.
- Proficiency in various cooking techniques such as grilling, baking, boiling, etc.
- Knowledge of kitchen equipment operation and maintenance.
- Strong organizational skills to manage multiple tasks efficiently.
- Ability to work under pressure during busy periods.
The Cook's performance is evaluated based on timely preparation of meals, adherence to recipe standards for taste and presentation, efficient use of ingredients minimizing waste, and maintaining cleanliness standards within the kitchen area at all times.
Meal Preparation Time
Consistently meet target preparation times for dishes.
Food Quality
Maintain high standards for taste and presentation consistently.
Kitchen Cleanliness
Adhere strictly to hygiene protocols ensuring a clean workspace.
Reports to
Head Chef
Collaborates with
Sous Chefs, Kitchen Assistants
Leads
- Ovens
- Grills
- Mixers
High school diploma or equivalent; culinary training preferred; 1-2 years experience in a professional kitchen setting.
