Job Overview

Cook Responsibilities

1. Food Preparation & Cooking

  • Prepare and cook high-quality dishes according to recipes and presentation standards.
  • Ensure consistency in taste, appearance, and portion sizes.
  • Adjust recipes based on feedback or dietary requirements.

2. Kitchen Operations

  • Maintain a clean, organized, and sanitary workstation at all times.
  • Follow all food safety and sanitation guidelines (e.g., HACCP, local health codes).
  • Label and date all stored items; monitor inventory and reduce waste.

3. Team Collaboration

  • Work closely with other kitchen staff and front-of-house to ensure smooth service.
  • Assist with training and mentoring junior kitchen staff or line cooks.
  • Communicate clearly with the sous chef and executive chef regarding prep lists and shift needs.

4. Time & Quality Management

  • Work efficiently during high-volume periods while maintaining quality and professionalism.
  • Ensure all dishes are delivered in a timely manner.
  • Conduct quality checks before food is sent out.

5. Equipment & Maintenance

  • Use kitchen tools and equipment properly and safely.
  • Report any equipment issues or maintenance needs promptly.

at least a culinary degree or Two year of experience.

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