Job Description
Job Role The Cook is responsible for preparing, cooking, and presenting food while maintaining a clean, safe, and hygienic kitchen. The role may also support menu planning, food-quality and presentation checks, and the training or supervision of other kitchen staff. The Cook works closely with the Executive Chef. Main Responsibilities - Observe and test food to confirm that it is cooked properly, using appropriate methods such as tasting, smelling, or checking texture. - Inspect food preparation and serving areas to ensure compliance with safe and sanitary food-handling practices. - Turn, stir, and monitor food during preparation to ensure even and consistent cooking. - Season and cook food according to approved recipes, instructions, and established standards. - Portion, arrange, garnish, and present food before serving it to waiting staff or customers. - Wash, peel, cut, and prepare fruits and vegetables for cooking or serving. - Coordinate with supervisory staff when planning menus, considering costs and special-event requirements. - Prepare, cut, dress, and debone meat, poultry, fish, or shellfish before cooking, as required. Knowledge, Skills & Attributes - High school education with basic hygine certificate is plus. - Previous kitchen experience preparing meals for large numbers of people. - Candidates without formal culinary qualifications may be considered and trained on the job. - Ability to prepare and serve attractive, well-presented meals according to individual requirements. - Flexibility to work shifts and perform effectively in stressful situations. - High standards of personal cleanliness and hygiene. - Good communication and teamwork skills.
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