JOB SUMMARY & SCOPE:

The Cook has the responsibility of executing our menu with precision, efficiency, and attention to detail, ensuring a consistently excellent dining experience for our guests. Working closely with the Executive Chef and Sous Chefs, you will assist in daily kitchen operations, maintain cleanliness, and adhere to all food safety standards.

REQUIREMENTS:

• Previous experience as a cook in a professional kitchen, preferably in a fast-paced or upscale environment.
• Strong knowledge of food safety and sanitation standards.
• Ability to work under pressure and handle multiple tasks in a fast-paced environment.

• Exceptional attention to detail in food preparation, presentation, and execution. • Strong communication skills, with the ability to work collaboratively within a team.

• Flexibility to work various shifts, including nights, weekends, and holidays as needed.
• Culinary degree or relevant certifications preferred, but not required.

• Food Preparation: Prepare and cook high-quality dishes according to the bistro’s upscale burger menu, ensuring all orders are completed in a timely and accurate manner.
• Menu Execution: Assist in the execution of specialty items and daily specials under the guidance of the Executive Chef. Ensure presentation, taste, and texture meet the restaurant’s standards.
• Quality Control: Ensure food quality is consistent and meets the bistro’s high standards of taste, appearance, and portioning. Monitor inventory and report any discrepancies or shortages to the Sous Chef.
• Kitchen Operations: Maintain a clean and organized kitchen, including prepping ingredients, cleaning workstations, and ensuring all equipment is functioning properly. Follow safety and sanitation protocols to maintain a safe and hygienic work environment.
• Team Collaboration: Work collaboratively with the kitchen staff, including line cooks, prep cooks, and dishwashers, to maintain smooth kitchen operations during high-volume periods.
• Time Management: Ensure all orders are prepared in a timely manner, managing multiple tickets and cooking times to meet service demands while maintaining quality.
• Stocking & Inventory Management: Assist in managing kitchen supplies, ensuring inventory levels are appropriate and ingredients are stocked in a timely manner. Follow proper rotation procedures for food items.
• Training & Mentoring: Provide guidance and mentorship to junior kitchen staff, helping to develop their skills and ensuring proper techniques are followed.