Job Summary:

The Cook is responsible for preparing and cooking food according to assigned menus while maintaining high standards of hygiene and efficiency. This role is essential in ensuring quality meals and smooth kitchen operations.

Key Responsibilities:

- Assist the Sous Chef/Junior Sous Chef with kitchen duties.

- Prepare and cook food following assigned menus and recipes.

- Sort, store, and distribute ingredients efficiently.

- Maintain cleanliness and hygiene in the kitchen at all times.

- Ensure compliance with food safety and hygiene regulations.

- Monitor and maintain kitchen equipment to ensure proper functioning.

- Work efficiently in a fast-paced environment, especially during peak hours.

- Collaborate with other kitchen staff to ensure smooth food service operations.

- Perform additional tasks as assigned by the superior.

Qualifications:

- Minimum 1 year of experience working in a kitchen.

- Strong knowledge of food preparation and cooking techniques.

- Ability to work in a fast-paced environment and handle multiple orders.

- Attention to detail and commitment to maintaining food quality.

- Good teamwork and communication skills.

- Reliable and punctual with a strong work ethic.

Working Hours:

- 6-day work week, including weekends.

- Rotating shifts, e.g., 5:00 AM - 1:00 PM.

Operational Hours:

- Kitchen: 5:00 AM - 5:00 PM

- Serving: 6:00 AM - 6:00 PM