Job Description

& Requirements

A Restaurant Cook is

responsible for preparing and cooking food according to recipes, ensuring food safety, maintaining a clean work environment, and adhering to restaurant standards

. They work in a fast-paced kitchen setting, often under pressure, to meet customer demands.


Key Responsibilities:

Food Preparation:

Prepare ingredients, chop vegetables, measure spices, and follow recipes to ensure consistency and quality.

Cooking:

Grill, fry, saute, bake, or steam food items according to recipes and standards.

Plate Presentation:

Portion and present dishes attractively, ensuring they meet restaurant standards.

Cleanliness:

Maintain a clean and organized work station, wash dishes, and sanitize surfaces to ensure food safety.

Food Safety:

Follow food safety guidelines, store food properly, and maintain hygiene standards.

Inventory Management:

Assist with inventory monitoring, ordering supplies, and rotating stock.

Collaboration:

Work with other kitchen staff and front-of-house personnel to ensure efficient service.

Adherence to Standards:

Ensure all food is of high quality and meets restaurant standards.

Equipment Operation:

Operate kitchen equipment and appliances safely and effectively.
Additional Skills and Qualities:


Strong culinary skills and knowledge of different cooking techniques. Ability to work in a fast-paced environment and under pressure. Good communication and interpersonal skills for supervising staff. Attention to detail in terms of food preparation, presentation, and safety. Understanding of food allergens and dietary restrictions. * Possesses the ability to work on various shifts, including weekends and public holidays.