RESTAURANT COOK

Food preparation :

Prepare ingredients by chopping, dicing, and portioning them. Follow recipes accurately to cook a variety of dishes, including appetizers, entrees, and desserts.

Quality control :

Ensure the quality of ingredients and the final plated dishes meet the restaurant's standards.

Kitchen maintenance :

Maintain a clean, sanitized, and organized workstation and kitchen. Clean equipment and assist with opening and closing duties.

Inventory and stock :

Monitor stock levels and assist with ordering supplies and ingredients.

Teamwork :

Collaborate with other kitchen staff and front-of-house to ensure food orders are prepared and served correctly and efficiently.

Safety and sanitation :

Follow all health, safety, and sanitation guidelines to ensure a safe working environment and high-quality food.

Skills and qualifications

Ability to work effectively in a fast-paced environment.

Knowledge of various cooking methods and kitchen equipment.

Strong attention to detail and presentation skills.

Ability to work as part of a team.

Understanding of food safety and sanitation procedures.

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