Cook

Description

Job Summary: A kitchen professional responsible for organizing, preparing, cooking, and plating meals, ensuring quality and customer satisfaction, with emphasis on HACCP standards. Key Highlights: 1. Collaborates in menu development and ensures meal quality. 2. Responsible for pre-preparation, storage, and preservation of raw materials. 3. Teamwork and professional appearance are highly valued. Organizes, prepares, cooks, and plates meals; develops or collaborates in menu planning; receives foodstuffs and other products required for meal preparation, adhering to HACCP standards to ensure high-quality preparation and customer satisfaction. Also performs pre-preparation and storage of raw materials used in kitchen operations, ensuring their proper preservation. Prepares mise en place to facilitate meal preparation. Cooks recipes according to the established menu, including appetizers, main courses, and desserts; coordinates with restaurant service to fulfill meal orders; and assists in other types of service. Additionally performs cleaning and tidying of kitchen areas, equipment, and utensils, verifies stock levels, and monitors their condition. **Requirements:** Culinary course HACCP knowledge First-class cook – 3 years of experience Second-class cook – 2 years of experience Third-class cook – recent graduate or 1 year of experience Professional appearance and team spirit