COOK

Food preparation: Chop, slice, and prepareingredients according to recipes.

Cooking meals: Execute menu items using variouscooking methods (grilling, frying, baking, etc.).

Quality control: Taste and check food to ensureproper seasoning and doneness.

Sanitation: Clean and disinfect workstations,utensils, and equipment.

Food presentation: Garnish and plate dishes to meetcompany standards.

Inventory management: Monitor supplies, store foodproperly, and reorder stock when needed.

Collaboration: Work with chefs and other cooks toensure timely service.

Shift duties:: Handle opening/closing tasks such asorganizing stations and cleaning.

Skills:
Cooking techniques: Knowledge of grilling, sautéing, baking, and frying.

Food safety: Understanding of hygiene standards;certifications like ServSafe are preferred.

Teamwork: Ability to collaborate with kitchen staff.

Time management: Handle multiple orders efficiently.

Physical stamina: Ability to stand for long hours andwork in hot environments.

Communication: Clear interaction with colleagues andsometimes customers