Food Preparation: Wash, chop, mix, measure, and season ingredients; prepare appetizers, entrees, and desserts.

Cooking: Cook food using various methods (grilling, sautéing, baking, frying) following established recipes and menus.

Presentation: Plate and garnish dishes to meet company standards for appearance.

Kitchen Management: Set up and break down workstations, manage inventory, rotate stock, and maintain cleanliness and sanitation.

Hygiene & Safety: Adhere to all food safety, sanitation, and HACCP regulations.

Inventory: Monitor stock levels and assist with ordering supplies.

The Cook will be responsible for preparing, cooking, and plating food according to recipes, maintaining a clean and safe workstation, managing inventory and stock rotation, and ensuring high standards of food quality and hygiene. They set up stations, prep ingredients (chopping, measuring), cook via various methods (grilling, frying, baking), garnish dishes, and clean up, often collaborating with other kitchen staff. Strong attention to detail, ability to work under pressure, teamwork.