Cook B

Description

Job Summary: Support basic food preparation and kitchen operational activities, following quality, hygiene, and food safety standards under supervision. Key Highlights: 1. Assistance in basic food preparation and mise en place. 2. Compliance with hygiene and food safety standards. 3. Maintaining order, cleanliness, and preventing hazards in the kitchen. JOB OBJECTIVE Support basic food preparation and kitchen operational activities by performing assigned tasks according to quality, hygiene, food safety, and risk prevention standards, contributing to kitchen order, cleanliness, and proper operation under the supervision of Cook A or Chef de Partie. JOB RESPONSIBILITIES 1. Operational Support and Production • Assist in basic ingredient preparation (washing, peeling, cutting, and portioning). • Perform assigned mise en place tasks under supervision. • Assist in plating dishes per the station chef’s instructions. • Support service operations while maintaining workflow and station order. • Report shortages, losses, or incidents to Cook A or Chef de Partie. 2. Hygiene and Food Safety (Critical Section) • Comply with Distintivo H certification standards and hygienic food handling practices. • Perform proper handwashing and disinfection before and during food handling. • Correctly use personal protective equipment (hairnet, apron, gloves where applicable). • Maintain appropriate separation between raw and cooked foods. • Assist in labeling, dating, and rotating food items according to PEPS/FIFO system. • Report any spoiled or unsafe food items. • Maintain specified food storage temperatures. 3. Order, Cleanliness, and Risk Prevention • Keep work area clean and organized at all times. • Wash, disinfect, and store utensils and equipment properly. • Use knives, equipment, and tools safely and responsibly. • Keep floors clean and dry to prevent accidents. • Follow safety instructions for stoves, ovens, and electrical equipment. • Immediately report any hazard, spill, or equipment malfunction. 4. Teamwork and Discipline • Promptly follow instructions from Cook A or Chef de Partie. • Maintain a collaborative and respectful attitude toward the kitchen brigade. • Assist colleagues when operational needs arise. • Demonstrate willingness to learn and develop culinary skills. 5. Quality and Standards • Adhere to portion sizes, weights, and established guidelines. • Ensure cleanliness and proper presentation of plating supports. • Contribute to service consistency and quality. -Requirements- Minimum education: Upper secondary education – Technological High School Diploma 2 years of experience Age: between 18 and 35 years Knowledge: Team management, Quality, Cooking, Cleaning, Organization, Food safety, Food hygiene, Culinary techniques Keywords: chef, cook