A Cook is responsible for preparing and cooking meals according to recipes, maintaining food quality and presentation standards, and ensuring a clean, safe, and efficient kitchen environment. The role requires strong culinary skills, attention to detail, and the ability to work well under pressure in a fast-paced setting.
Prepare, cook, and plate meals according to recipes and menu specifications.
Ensure consistent food quality, taste, and presentation.
Manage portion control and minimize food waste.
Maintain cleanliness, organization, and hygiene in all kitchen areas.
Check freshness and quality of ingredients before use.
Follow food safety, storage, and sanitation procedures (HACCP standards).
Assist in menu planning and daily kitchen operations.
Work closely with chefs and other kitchen staff to ensure timely service.
Proven experience as a Cook or Chef in restaurants, hotels, or catering services.
Knowledge of various cooking methods and cuisines.
Good understanding of food safety and hygiene standards.
Ability to multitask and perform under pressure.
Teamwork, reliability, and attention to detail.
Physical stamina and willingness to work shifts, weekends, or holidays.
Culinary training or certification is an advantage.