cook

Key Responsibilities

• Food Preparation: Plan, organize, and participate in the preparation, cooking, and serving of a variety of foods in large quantities.
• Menu Planning: Collaborate with management to develop menus that meet nutritional standards and accommodate dietary restrictions.
• Supervision: Train and supervise kitchen staff, ensuring that all tasks are performed efficiently and safely.
• Sanitation and Safety: Maintain proper sanitary conditions in compliance with health codes, including cleaning utensils, equipment, and facilities.
• Inventory Management: Order and stock supplies, manage inventory, and ensure the proper storage of food items to minimize waste.
• Record Keeping: Prepare and maintain records, including daily food production logs and inventory reports.
• Customer Interaction: Engage with customers in a friendly manner, addressing any questions or concerns regarding food options.