**Job Profile** **General Information** * **Position:** Cook B * **Department:** Kitchen * **Reports to:** Chef / Kitchen Supervisor * **Position Type:** Operational * **Position Objective:** * Support food preparation in accordance with recipes, quality standards, hygiene requirements, and established production timelines. Responsible for performing basic and intermediate cooking tasks and maintaining their station in optimal condition. **Functions and Responsibilities** * Prepare food according to recipes, portion sizes, and established standards. * Assist with cutting, mise en place, and pre-service preparation. * Operate basic kitchen equipment (deep fryer, griddle, grill, oven, stove). * Ensure proper storage, rotation, and labeling of supplies (FIFO). * Maintain order and cleanliness at their station before, during, and after service. * Verify freshness and quality of ingredients. * Plate and dispatch dishes promptly and correctly. **Position Requirements** * **Education:** Secondary school or high school diploma (preferred). * **Experience:** 6 months – 1 year in hot kitchen or similar environment. * **Knowledge:** * Basic cooking techniques * Hygienic food handling * Knife skills * Mise en place * Good storage practices * **Physical Abilities:** Ability to stand for extended periods, lift supplies, and operate equipment. **Competencies** * Working under pressure * Organization * Hygiene and cleanliness * Teamwork * Speed and accuracy * Effective communication * Service-oriented attitude * Responsibility **Working Conditions** * Full-time schedule * Statutory benefits * Transportation assistance * Staff cafeteria * Tips * Uniform Position Type: Full-time Work Location: On-site employment