Key Duties and Responsibilities * **Food Preparation:** Prepare, season, and cook meats, fish, vegetables, and other foods using various techniques (roasting, frying, boiling, sautéing, etc.). * **Recipe Management and Quality:** Follow recipes and plating guidelines to ensure consistency and quality of flavor and presentation for each dish. Taste and visually inspect food to verify its proper condition. * **Kitchen Operations:** Monitor and maintain appropriate temperatures of equipment such as ovens, grills, and fryers. Prioritize orders and manage service timing in a dynamic environment. * **Hygiene and Safety:** Maintain a clean and organized work area, strictly adhering to hygiene, food safety, and sanitation standards. * **Inventory Management:** Assist in the proper receiving and storage of goods and ingredients, and use them efficiently to minimize waste. * **Assistance and Communication:** Collaborate with other cooks and kitchen staff, and communicate any incidents or needs to the immediate supervisor (Head Chef or Manager). Skills and Requirements * **Experience:** Proven prior experience in a similar role, preferably in a busy restaurant setting. * **Culinary Knowledge:** Proficiency in basic culinary techniques and proper handling of professional kitchen equipment. * **Interpersonal Skills:** Ability to work effectively in a team, communicate clearly, and demonstrate flexibility. * **Competencies:** Organization, planning, attention to detail, and ability to work under pressure. * **Education:** Technical training in cooking or gastronomy is an advantage. Position Type: Full-time, Part-time Salary: $7,932.91 – $12,500.52 per month Benefits: * Employee discount * Flexible schedules * Staff cafeteria service * Complimentary uniforms Work Location: On-site employment