Job Summary: Experienced cook responsible for dish preparation, adherence to quality and hygiene standards, and efficient service operations in a restaurant. Key Responsibilities: 1. Dish preparation according to recipes and procedures 2. Maintenance of hygiene and food safety standards 3. Collaboration with the team for efficient operations General Information **Position:** Cook **Department:** Kitchen **Reports to:** Chef / Kitchen Manager / Restaurant Manager **Position Objective:** To prepare and present menu items in compliance with the restaurant’s established standards for quality, hygiene, taste, and service timing. Duties and Responsibilities Food Preparation * Prepare menu dishes following established recipes, portion sizes, and procedures. * Prepare ingredients (mise en place) prior to service. * Ensure proper cooking, seasoning, and presentation of food. * Verify ingredient quality and freshness. Service Operations * Adhere to preparation timelines to ensure prompt service. * Maintain constant communication with the kitchen manager and service staff. * Prepare orders according to received tickets. * Prioritize orders based on service flow. Hygiene and Safety * Comply with food hygiene and handling regulations. * Keep workstation clean and organized. * Use kitchen equipment and utensils correctly. * Follow food safety protocols. Inventory Control * Report ingredient shortages to the kitchen manager. * Assist in controlling waste and spoilage. * Store products and food items properly. Additional Responsibilities * Assist in general kitchen cleaning. * Collaborate with the team to maintain efficient operations. * Participate in preparation for events or special services. * Suggest recipe or process improvements when necessary. Job Requirements Education * Completed secondary or high school education. * Culinary training or cooking courses preferred. Experience * 1–2 years of experience in a restaurant kitchen. Knowledge * Basic cooking techniques. * Hygienic food handling practices. * Proficiency in using kitchen utensils and equipment. * Basic inventory control knowledge. Skills * Teamwork * Organization * Speed and efficiency * Attention to detail * Ability to work under pressure Performance Indicators * Adherence to preparation timelines * Dish quality and presentation * Compliance with hygiene standards * Reduction of waste * Collaborative teamwork Employment Type: Full-time, Indefinite-term contract Salary: $10,000.00 – $13,000.00 per month Benefits: * Employee discount * Gym discount * Discounts and preferential pricing * Company parking * Free parking * Option for indefinite-term contract * Discounted cafeteria service Work Location: On-site employment