Cook

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Summary:

The Cook is responsible for preparing and cooking a variety of dishes

according to restaurant standards and recipes. This role involves

ensuring high-quality food preparation, maintaining a clean and

organized kitchen, and working collaboratively with the kitchen and

front-of-house staff to provide an exceptional dining experience for

guests.

Key Responsibilities:

Food Preparation:

\- Prepare and cook food items according to recipes and quality

standards.

\- Ensure that all food is cooked to the correct temperature and

presentation standards.

\- Prepare ingredients by chopping vegetables, cutting meat, and

performing other basic food preparation tasks.

Kitchen Operations:

\- Set up and stock stations with all necessary supplies.

\- Maintain a clean and organized work area, including sanitizing

surfaces and equipment.

\- Follow proper food handling and storage procedures to ensure food

safety.

\- Assist with opening and closing duties, including preparing the

kitchen for service and cleaning up at the end of the shift.

Quality Control:

\- Monitor food quality and consistency to meet restaurant standards.

\- Adjust recipes and cooking techniques as necessary to improve

quality.

\- Ensure portion sizes and garnishing are consistent with restaurant

guidelines.

Collaboration:

\- Work closely with the kitchen team and front-of-house staff to

coordinate food orders.

\- Communicate effectively with team members to ensure timely and

accurate order delivery.

\- Assist with training new kitchen staff as needed.

Inventory Management:

\- Monitor inventory levels and inform the Executive Chef of low stock

items.

\- Assist with receiving and storing deliveries, ensuring proper storage

conditions.

\- Minimize waste by utilizing ingredients efficiently and following

portion control guidelines.