Job Summary: The Cook A is responsible for food preparation, cooking, and presentation, ensuring quality, flavor, hygiene, and compliance with kitchen standards. Key Responsibilities: 1. Prepare and cook dishes according to recipes and establishment standards. 2. Supervise and support other cooks and assistants. 3. Ensure proper food handling and storage. Position: Cook A Department: Kitchen Reports To: Chef / Kitchen Manager Position Objective: The Cook A is responsible for food preparation, cooking, and presentation, ensuring quality, flavor, hygiene, and compliance with established kitchen standards. Duties and Responsibilities: * Prepare and cook dishes according to recipes and establishment standards. * Coordinate and execute work at their kitchen station. * Supervise and support Cooks B, C, and assistants as needed. * Ensure proper food handling, storage, and rotation. * Comply with hygiene, food safety, and cleanliness standards (GMP). * Control portion sizes and minimize waste. * Verify dish quality and presentation before service. * Assist with inventory and supply requisitions. * Maintain order and cleanliness in their work area. Requirements: * Minimum education: Junior high school or technical degree in Gastronomy (preferred). * Minimum experience: 2–3 years as a cook. * Knowledge of cooking techniques, knife skills, and temperature control. * Familiarity with hygiene and food safety regulations. Skills and Competencies: * Teamwork * Organization and discipline * Sense of urgency * Attention to detail * Ability to work under pressure Employment Type: Full-time Salary: $10,000.00 – $15,621.02 per month Benefits: * Discounts and preferential pricing * Staff cafeteria service * Free uniforms Work Location: On-site employment