Title:  Cook

Job Role:

The Cook is responsible for preparing, cooking, and presenting food while maintaining a clean, safe, and hygienic kitchen. The role may also support menu planning, food-quality and presentation checks, and the training or supervision of other kitchen staff. The Cook works closely with the Executive Chef.

Main Responsibilities:

• Observe and test food to confirm that it is cooked properly, using appropriate methods such as tasting, smelling, or checking texture.
• Inspect food preparation and serving areas to ensure compliance with safe and sanitary food-handling practices.
• Turn, stir, and monitor food during preparation to ensure even and consistent cooking.
• Season and cook food according to approved recipes, instructions, and established standards.
• Portion, arrange, garnish, and present food before serving it to waiting staff or customers.
• Wash, peel, cut, and prepare fruits and vegetables for cooking or serving.
• Coordinate with supervisory staff when planning menus, considering costs and special-event requirements.
• Prepare, cut, dress, and debone meat, poultry, fish, or shellfish before cooking, as required.

Knowledge, Skills & Attributes: 

• High school education with basic hygine certificate is plus.
• Previous kitchen experience preparing meals for large numbers of people.
• Candidates without formal culinary qualifications may be considered and trained on the job.
• Ability to prepare and serve attractive, well-presented meals according to individual requirements.
• Flexibility to work shifts and perform effectively in stressful situations.
• High standards of personal cleanliness and hygiene.
• Good communication and teamwork skills.