Cook / Chef

📝Core Responsibilities

• Prep & Execution: Efficiently execute all preparation (mise en place) duties (chopping, peeling, measuring). Assist senior chefs in cooking and plating dishes, ensuring strict adherence to standard recipes and consistency.
• Station Management: Set up, stock, and maintain a clean and organized workstation before, during, and after service.
• Hygiene & Safety: Strictly adhere to all food safety, hygiene, and sanitation standards (e.g., HACCP principles). Ensure proper storage and rotation of ingredients using the FIFO (First In, First Out) method to minimize waste.
• Teamwork: Communicate stock needs and issues clearly. Work positively with the team, assisting across stations as directed, and maintain punctuality.
• Learning: Show a strong willingness to learn new culinary techniques and take constructive feedback from senior staff.

✅ Key RequirementsExperience: Minimum 0-2 years in a commercial kitchen/restaurant environment.

• Skills: Basic culinary proficiency and good knife skills. Understanding of basic cooking methods and foundational food safety/sanitation rules.
• Attributes: High attention to detail, strong work ethic, and ability to work effectively under pressure and standing for long periods. Must be a reliable team player.
• Education: High school diploma required; Culinary certification is a plus.