Cook

Responsibilities:

• Prepare and cook food according to established recipes, standards, and presentation guidelines.

• Ensure all food preparation is carried out hygienically and in accordance with food safety standards.

• Maintain consistency in taste, quality, portion, and presentation of all dishes.

• Prepare and organize ingredients according to daily operational requirements.

• Ensure proper storage, labeling, and handling of food ingredients.

• Monitor the freshness and quality of ingredients and report any issues to the Supervisor/Chef.

• Maintain cleanliness and sanitation of the kitchen, cooking equipment, and work area.

• Minimize food waste and use ingredients efficiently.

• Assist with daily kitchen operations, including preparation for service and closing procedures.

• Work closely with the kitchen team to ensure smooth and efficient food production.

Requirements:

• Minimum 1 year of experience as a Cook in a restaurant, hotel, café, or similar establishment.

• Vocational school (SMK) or equivalent education in Culinary/Hospitality is preferred.

• Good knowledge of food preparation, cooking techniques, and kitchen hygiene.

• Able to follow recipes, portion standards, and food presentation guidelines.

• Able to work efficiently in a fast-paced environment.

• Good teamwork, communication, and time-management skills.

• Responsible, disciplined, clean, and detail-oriented.

• Willing to work shifts, weekends, and public holidays.

• Able to work independently as well as part of a team.

• Basic knowledge of HACCP/food safety standards is an advantage.