Cook

Key Responsibilities

Food Preparation: Chop vegetables, trim and portion meats, prepare marinades, sauces, and station stock prior to service.  

Cooking & Execution: Prepare dishes (grill, sauté, fry, bake) in compliance with standardized recipes, quality guidelines, and time standards.  

Plating & Quality Control: Ensure proper portion sizes, correct food temperatures, and appealing plate presentation before sending items to guests.  

Sanitation & Hygiene: Clean, sanitize, and organize work surfaces, tools, and utensils regularly according to health department rules.  

Stock & Inventory Management: Monitor ingredient stock, rotate supplies using FIFO principles (First In, First Out), report shortages, and minimize kitchen waste.  

Station Setup & Closing: Perform opening station prep or evening kitchen shutdown duties, including equipment maintenance checks.  

Requirements & Qualifications

 Experience: 1–3 years of cooking experience in a restaurant, commercial kitchen, hotel, or institutional setup (freshers with formal culinary training welcome).  

Technical Knowledge: Strong understanding of standard cooking techniques, knife handling skills, and kitchen equipment operation.  

Food Safety: Knowledge of basic hygiene protocols and safe food-handling practices.  

Physical Requirements: Ability to stand and walk for extended hours, work near high-heat cooking gear, and lift kitchen items up to 15–20 kg.

Soft Skills: Good time management, ability to function in a fast-paced environment, and strong teamwork skills.