Cook

Key Responsibilities

Food Preparation and Cooking

• Prepare ingredients by washing, peeling, chopping, measuring, and seasoning.
• Cook a variety of dishes according to standardized recipes and portion guidelines.
• Ensure food is cooked to the appropriate temperature and presented attractively.
• Monitor food quality, taste, texture, and appearance before serving.
• Adjust recipes and cooking methods as necessary while maintaining quality standards.

Kitchen Operations

• Set up workstations with all necessary ingredients and cooking equipment.
• Operate kitchen appliances and equipment safely and efficiently.
• Maintain an organized and clean kitchen throughout each shift.
• Assist with opening and closing kitchen procedures.
• Minimize food waste through proper preparation, storage, and portion control.

Food Safety and Hygiene

• Follow food safety regulations and sanitation standards at all times.
• Store food properly to maintain freshness and prevent contamination.
• Monitor food inventory for expiration dates and proper labeling.
• Clean and sanitize work surfaces, utensils, and kitchen equipment regularly.
• Wear appropriate protective clothing and maintain personal hygiene standards.

Inventory Management

• Assist in receiving, inspecting, and storing food deliveries.
• Monitor stock levels and report shortages to the Kitchen Supervisor or Chef.
• Help with inventory counts and stock rotation using the First-In, First-Out (FIFO) method.
• Ensure ingredients are stored under appropriate conditions.

Customer Service

• Prepare meals that meet customer specifications and dietary requirements.
• Respond promptly to special meal requests when feasible.
• Maintain consistency in food quality and presentation.
• Work collaboratively with serving staff to ensure timely meal delivery.

Teamwork

•  Collaborate effectively with chefs, kitchen assistants, and other staff.
• Support colleagues during busy service periods.
• Participate in staff meetings and training sessions.
• Communicate any equipment issues, food shortages, or safety concerns to management.

Required Qualifications

• High school diploma or equivalent (preferred).
• Certificate or diploma in Culinary Arts or Hospitality is an advantage.
• Previous experience as a cook in a restaurant, hotel, cafeteria, or catering establishment.
• Food safety certification is desirable.

Required Skills

• Strong knowledge of cooking methods and food preparation techniques.
• Understanding of food safety and sanitation practices.
• Ability to follow recipes accurately.
• Good knife handling and food preparation skills.
• Time management and organizational skills.
• Ability to multitask and work under pressure.
• Strong attention to detail.
• Teamwork and communication skills.
• Physical stamina to stand for extended periods and lift kitchen supplies when necessary.

Working Days: Monday - Saturday / Sunday (Shift system)

Salary: Attractive