Cook

Job Title : Cook

Reports to : Executive Chef / Sous Chef

Scope of work :

the Cook’s major responsibility is to prepare food to the exact chef’s specifications and to set up stations for menu. The cook will play a key role in contributing to our customer satisfaction and acquisition goals food.

Job Title : Cook

Reports to : Executive Chef / Sous Chef

Scope of work :

the Cook’s major responsibility is to prepare food to the exact chef’s specifications and to set up stations for menu. The cook will play a key role in contributing to our customer satisfaction and acquisition goals food.

Responsibilities :

• Set up stations and collect all necessary supplies to prepare menu for service
• Arrange sauces and supplementary garnishes for allocated station
• Cover, date and correctly store all food prep items
• Notify Chef in advance of likely shortages
• Washing, slicing, peeling, and preparing food items
• Serve menu items compliant with established standards
• Follow recipe matrix at all times
• Use food preparation tools in accordance with manufactures instructions
• Close the kitchen correctly and follow the closing checklist for kitchen stations
• Maintain a prepared and sanitary work area at all times
• Make sure all storage areas are tidy and all products are stored properly
• Constantly use safe and hygienic food handling practices
• Return dirty food preparation utensils to the appropriate areas to be cleaned
• Assist with all duties as assigned by a Manager
• Set up and stock stations with all necessary supplies
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow executive or sous chef’s instructions
• Clean up station and take care of leftover food
• Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Non-Negotiables :

Uniforms :

Eating periods and breaks :

Competencies :

Requirements / Qualifications :