RESTAURANT COOK

Roles & Responsibilities

. Cook food items accurately to specifications.
. Assist in the accomplishment of tasks within the time frame given.
. Ensure mise-en-place are replenished before each meal period.
. Monitor the food par level after each meal period.
. Ensure areas of responsibility are clean, tidy and organized.
. Assist in monthly inventory counts and record food wastages.
. Ensure proper hygiene practices are followed at all times and ensure proper storage methods are followed.
. Assist in daily purchasing and receiving of goods.
. Ensure freshness of ingredients.
. Perform other tasks and duties when assigned to.

Prepare innovative recipes to delight and whet the appetite of customers, visitors and guests.

Prepare culinary dishes and meals as per orders requested by servers.

Develop new menu items while improvising the existing ones.

Follow recipe and menu specifications.

Maintain the cooking premises clean, neat and tidy.

Monitor and support other cooking staff in preparing culinary dishes and meals.

Adhere to quality in preparing recipes and meals.

Develop and initiate cost-cutting ideas without sacrificing the quality and tastes of the dishes.

Teach and train the other cooking staff.

Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

Requirements and skills

• Proven experience as cook
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina