Job Summary

The Cook is responsible for preparing, cooking, and presenting high-quality dishes according to recipes and standards set by the Head Chef or Kitchen Supervisor. The role ensures that all meals are prepared with attention to taste, presentation, hygiene, and timeliness while maintaining a clean and organized kitchen workspace.

Key Responsibilities

• Prepare and cook menu items according to recipes, portion sizes, and presentation standards.

• Assist in planning and preparing daily menus or special dishes.

• Ensure all food items are fresh, properly stored, and rotated (FIFO method).

• Maintain cleanliness and organization of the kitchen and food preparation areas.

• Check and control food stock levels, requesting supplies when necessary.

• Follow food safety and hygiene regulations (HACCP or local standards).

• Minimize food wastage and manage portion control.

• Coordinate with kitchen staff and servers to ensure timely service.

• Clean and sanitize cooking equipment and workstations after use.

• Assist in training and guiding junior kitchen staff when required.

Preferred Skills

• Expertise in a specific cuisine (e.g., Indian, Continental, Chinese, or Multi-Cuisine).

• Creativity in food presentation and recipe development.