POSITION SUMMARY

The Cook is responsible for preparing and cooking a variety of dishes according to standardized recipes and guest preferences while maintaining high standards of quality, hygiene, and safety. This role involves working in a fast-paced kitchen environment, collaborating with the culinary team, and ensuring timely food preparation and service for all food outlets and banquets.

JOB REQUIREMENTS

• Excellent attention to detail to ensure high cleaning standards are met.
• Time management and multitasking abilities to handle multiple responsibilities efficiently.
• Effective communication skills for interacting with staff, management, and guests.
• Familiarity with kitchen procedures, techniques, and equipment.
• Knowledge of health and safety regulations and practices.
• Proficiency in using technology systems or basic computer skills.

EDUCATION AND/OR EXPERIENCE

High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

• Prepare and cook food items according to recipes, portion sizes, and presentation guidelines.
• Ensure food is prepared in a timely manner and meets quality and safety standards.
• Maintain cleanliness and organization of the kitchen, including workstations, equipment, and storage areas.
• Follow food safety and sanitation regulations, including proper storage and labeling of ingredients.
• Makes certain to use FIFO procedures; notifies appropriate personnel of any items that are running short.
• Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items.
• Assist in menu planning, including suggesting new dishes or specials when required.
• Monitor inventory levels, restock supplies, and communicate low-stock items to the supervisor.
• Operate and maintain kitchen equipment, reporting any malfunctions or maintenance needs.
• Collaborate with kitchen staff to ensure smooth operation during service.
• Handle special dietary requests and accommodate guest preferences as needed.
• Minimize food waste by following portion control and proper storage practices.
• Adhere to all health, safety, and cleanliness guidelines set by the organization and local regulations.
• Participates in and/or contributes to programs, or projects designed to improve quality of service and employee productivity.
• Wears proper uniform at all times and is warm, welcoming and genuine.
• All other duties as assigned.