Cook Profesional

About the role

The primary focus of a Cook is technical execution and daily meal preparation in accordance with standards set by the Chef.

Key responsibilities

• Perform food preparation: cutting vegetables, filleting meat/fish, making stock, and preparing cooking ingredients (mise en place) before restaurant operating hours begin

• Execute dishes according to orders: cook dishes according to customer orders by following recipes, portions, and presentation standards determined by the company

• Maintain cleanliness of work area: follow strict sanitation standards, clean cooking stations, kitchen equipment, and ensure no cross-contamination of food ingredients

• Manage ingredient storage: store food ingredients in refrigerators or freezers at correct temperatures and apply FIFO (First In, First Out) system to keep ingredients fresh

• Report kitchen inventory: check stock of raw materials at work station and report to supervisor if any ingredients are depleted or damaged

About you

• Technical execution and meal preparation skills

• Knowledge of food safety and sanitation standards

• Ability to follow recipes and presentation standards

• Inventory management capability