Cook

Description

**Job Description:** Prepare and cook dishes according to established recipes and standards, ensuring efficiency on the service line, compliance with hygiene regulations, and complete customer satisfaction. **Key Responsibilities** ● **Food Preparation:** Perform mise en place and production tasks to execute recipes. ● **Recipe Execution:** Cook menu items following technical recipes, adhering to cooking times, temperatures, and plating standards. ● **Inventory and Procurement Management:** Monitor ingredient stock levels, report shortages, and ensure proper product rotation. ● **Cleaning and Hygiene:** Maintain immaculate workstations, utensils, and kitchen equipment, strictly complying with food safety and sanitation regulations. ● **Teamwork:** Collaborate with the Executive Chef and other staff to ensure an efficient workflow. ● **Safety:** Operate kitchen equipment (ovens, stoves, fryers, knives) with caution, following industrial safety protocols. **Candidate Profile (Requirements)** ● **Education:** Technical studies in Gastronomy or Culinary Arts, or equivalent verifiable experience. ● **Experience:** Minimum of 2–3 years in similar positions within the restaurant industry. ● **Technical Knowledge:** Proficiency in cutting techniques, cooking methods (boiling, braising, roasting, etc.), and cost control. ● **Skills:** \* Strong organizational and time-management abilities. ○ Physical stamina to stand for extended periods and work under pressure. ○ Attention to detail and strong memory capacity. ○ Ability to follow precise instructions. ● **Attitude:** Discipline, punctuality, service-oriented mindset, and ability to work effectively in a team. Salary: $8,500\.00 \- $9,500\.00 per month Workplace: On-site employment