Cook

About the role

You will prepare and serve high-quality food for restaurant service, banquets, and special events while maintaining kitchen sanitation, managing supplies, controlling food costs, and collaborating effectively with team members and management. The role involves both hot and cold food preparation and ensures consistent quality across all dishes. You will work closely with chefs and service staff to deliver a seamless dining experience.

Key responsibilities

• Prepare and serve all restaurant foods, both hot and cold, including banquets and special events, adhering to quality standards.
• Apply culinary techniques skillfully using solid knowledge of all food products.
• Prepare base stocks and soups with consistent quality.
• Restock kitchen supplies and food items regularly to support smooth service operations.
• Label and date all products accurately to ensure proper safekeeping and sanitation.
• Maintain a clean, safe, and sanitary kitchen environment by meeting all sanitation standards.
• Assist chefs in implementing health, safety, and sanitation procedures.
• Monitor and reduce food costs and waste through careful management and control.
• Rotate food products using the first‑in, first‑out method to maintain freshness and safety.
• Demonstrate solid menu knowledge and ensure attention to detail in plate presentation.
• Collaborate with team members by assisting guests and employees with their needs and inquiries.
• Communicate clearly with management, chefs, and service staff to resolve issues and fulfill requests.