Job Description & Requirements
A Restaurant Cook is responsible for preparing and cooking food according to recipes, ensuring food safety, maintaining a clean work environment, and adhering to restaurant standards. They work in a fast-paced kitchen setting, often under pressure, to meet customer demands.
Key Responsibilities:
- Food Preparation: Prepare ingredients, chop vegetables, measure spices, and follow recipes to ensure consistency and quality.
- Cooking: Grill, fry, saut, bake, or steam food items according to recipes and standards.
- Plate Presentation: Portion and present dishes attractively, ensuring they meet restaurant standards.
- Cleanliness: Maintain a clean and organized work station, wash dishes, and sanitize surfaces to ensure food safety.
- Food Safety: Follow food safety guidelines, store food properly, and maintain hygiene standards.
- Inventory Management: Assist with inventory monitoring, ordering supplies, and rotating stock.
- Collaboration: Work with other kitchen staff and front-of-house personnel to ensure efficient service.
- Adherence to Standards: Ensure all food is of high quality and meets restaurant standards.
- Equipment Operation: Operate kitchen equipment and appliances safely and effectively.
Additional Skills and Qualities:
- Strong culinary skills and knowledge of different cooking techniques.
- Ability to work in a fast-paced environment and under pressure.
- Good communication and interpersonal skills for supervising staff.
- Attention to detail in terms of food preparation, presentation, and safety.
- Understanding of food allergens and dietary restrictions.
- Possesses the ability to work on various shifts, including weekends and public holidays.
