Job Description

Responsibilities:

Prepare and cook a variety of dishes, including appetizers, main courses, and desserts, according to recipes and menu standards.

Ensure that all food is prepared and presented in a timely manner and meets the quality standards of the establishment.

Maintain a clean and organized kitchen workspace, including proper handling and storage of food and kitchen equipment.

Follow food safety and sanitation procedures to ensure the highest standards of cleanliness and hygiene.

Monitor and manage inventory levels of ingredients and supplies, and assist with ordering and restocking as needed.

Collaborate with other kitchen staff to ensure smooth operation and efficient workflow during service periods.

Adapt to changes in menu items or special requests from guests while maintaining consistency and quality.

Assist with the training and mentoring of junior kitchen staff as needed.

Handle food waste responsibly and seek ways to minimize waste while maximizing efficiency.

Required skills:

Culinary school or vocational training is preferred.

Proven experience as a cook or in a similar role within a restaurant or food service environment.

Knowledge of cooking techniques, food safety, and sanitation standards.

Ability to follow recipes and instructions accurately.

Strong attention to detail and ability to work quickly and efficiently.

Good communication skills and the ability to work well in a team.

Flexibility to work various shifts, including evenings, weekends, and holidays.