The Cook is responsible for overseeing the daily food preparation at restaurant and other places where food is supplied.

Main Tasks:

• Check freshness of food and ingredients

• Supervise and coordinate activities of assistant cook and other kitchen helpers

• Develop recipes and determine how to present the food

• Plan product menus and ensure uniform serving sizes and quality of products

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Hire, train, and supervise assistant cook and other kitchenhelpers

• Order and maintain inventory of food and supplies

• Monitor sanitation practices and follow kitchen safety standards