COOK

1. Food Preparation

• Ingredient Preparation: Chopping, slicing, dicing, and marinating ingredients.
• Prepping Garnishes: Creating garnishes and accompaniments to enhance presentation.
• Recipe Following: Preparing dishes according to standard recipes or specific instructions.

2. Cooking

• Cooking Techniques: Grilling, frying, boiling, steaming, baking, sauting, or broiling food.
• Timing and Temperature: Ensuring food is cooked at the correct temperatures for both safety and taste.
• Portion Control: Ensuring consistent portion sizes for all dishes to maintain consistency.

3. Food Presentation

• Plating: Arranging food in an aesthetically pleasing manner.
• Visual Appeal: Ensuring that the appearance of the food matches restaurant or establishment standards.

4. Cleaning and Maintenance

• Kitchen Cleanliness: Maintaining cleanliness in the kitchen by sanitizing cooking surfaces, equipment, and utensils.
• Dishwashing: Ensuring all cooking tools and dishes are washed and ready for use.
• Food Storage: Properly storing ingredients and leftovers in accordance with food safety guidelines.

5. Health and Safety Compliance

• Food Safety: Adhering to all health and safety regulations concerning food handling, preparation, and storage.
• Safe Cooking Practices: Using kitchen equipment properly to prevent accidents and injuries.