Cook

Our client is looking for Cook

Requirements

Education:

High school diploma or equivalent required

Certificate or diploma in Culinary Arts or a related field is preferred but not mandatory

Basic food safety or hygiene certification is an advantage

Work Experience:

1–3 years of experience in a professional kitchen environment (restaurant, hotel, or catering)

Experience working in a fast-paced, high-volume kitchen is a plus

Familiarity with a range of cooking methods and styles (grilling, frying, baking, etc.)

Technical Skills:

Proficient in basic cooking techniques and kitchen tools

Ability to follow recipes and standard operating procedures

Strong knife skills and understanding of food preparation

Organizational Skills:

Good time management and ability to prioritize tasks

Able to maintain cleanliness and order in the kitchen

Capable of working efficiently under pressure

Interpersonal Skills:

Team player with good communication skills

Ability to take direction from supervisors and work collaboratively with the team

Working Condition:

This position may require early morning, evening, and weekend shifts based on operational needs.

A fast-paced kitchen environment; may involve standing for long periods and lifting heavy items.

Full time position

Responsibilities

Food Preparation: Prepare ingredients for cooking, including chopping, marinating, and measuring; follow recipes accurately to ensure consistency in taste and presentation.

Cooking: Cook and assemble meals according to established recipes and menu specifications, ensuring high standards of quality and flavour.

Menu Support: Assist in the development of daily specials and seasonal menu items; contribute ideas for new dishes and enhancements.

Kitchen Maintenance: Maintain a clean and organized workspace, following health and safety regulations; ensure all equipment and tools are sanitized and in good working condition.

Inventory Management: Help with inventory control by monitoring stock levels, assisting with ordering supplies, and minimizing waste.

Collaboration: Work effectively with other kitchen staff to ensure smooth operations during service; communicate effectively with team members and supervisors.

Quality Control: Conduct regular checks on food quality and presentation; adhere to portion control standards.

Adherence to Safety Protocols: Follow all food safety guidelines and regulations to ensure a safe working environment.