Restaurant cook

1. Food Preparation
Prepare ingredients (wash, peel, chop, marinate, portion).
Follow recipes and portion controls accurately.
Cook menu items using proper techniques (grilling, frying, baking, sauting, etc.).
Ensure food is prepared on time during service.

2. Quality Control
Maintain consistency in taste, presentation, and portion size.
Check freshness and quality of ingredients.
Ensure dishes meet restaurant standards before serving.

3. Kitchen Hygiene & Safety
Follow food safety and sanitation regulations.
Maintain cleanliness of workstation and kitchen equipment.
Store food properly (labeling, FIFO method).
Prevent cross-contamination.

4. Inventory & Stock Management
Monitor ingredient levels.
Inform supervisor/chef about shortages.
Assist in receiving and checking deliveries.
Reduce food waste.