**RESTAURANT COOK TYPE B** **Main Responsibilities:** * **Food Preparation:** Perform pre-preparation (washing, peeling, cutting, disinfecting ingredients) and cooking of food according to the menu and customer orders. * **Quality Management:** Ensure the quality, flavor, and aesthetic presentation of all dishes through visual and taste inspection prior to service. * **Hygiene and Safety:** Maintain a clean, orderly, and hygienic work area at all times, strictly complying with food safety standards. * **Inventory Control:** Assist in inventory management, stock control, goods receipt, and proper storage. * **Equipment Operation:** Safely and efficiently operate kitchen equipment—including ovens, fryers, grills, and griddles—while maintaining appropriate temperatures. * **Team Collaboration:** Support other cooks and kitchen staff, and report any incidents to the head chef or supervisor. **Qualifications and Skills:** * **Experience:** Proven prior experience in a similar position within a restaurant environment. * **Education:** Technical training or intermediate-level qualification in cooking and gastronomy is preferred. * **Knowledge:** Solid understanding of culinary fundamentals, cooking terminology, and hygiene regulations (e.g., HACCP). * **Soft Skills:** Ability to work under pressure, initiative, flexibility, attention to detail, and excellent communication and teamwork skills. Employment Type: Full-time, Part-time, Indefinite-term Salary: $7,932.91 – $12,500.52 per month Benefits: * Salary increases * Transportation assistance or service * Employee discount * Option for indefinite-term contract * Discounted cafeteria service * Free uniforms Work Location: On-site