A Cook is responsible for supporting the culinary team in food preparation, cooking, and maintaining the kitchen's cleanliness and organization. This role serves as a foundational position for individuals looking to start a career or progress in the culinary arts.
Key Responsibilities:
Food Preparation: Assist in the preparation of ingredients, including chopping, slicing, dicing, and measuring. This may involve both cold and hot kitchen tasks.
Cooking: Execute basic cooking techniques and methods under the guidance of senior chefs. This can include grilling, frying, baking, sautéing, and more.
Recipe Execution: Follow established recipes and instructions for the preparation and presentation of dishes.
Assistance in Plating: Assist in the assembly and plating of dishes, ensuring they meet the established standards for portion size and presentation.
Cleanliness and Hygiene: Maintain a clean and organized work area. This includes proper storage of ingredients, cleaning utensils, and following hygiene and sanitation standards.
Inventory Control: Help monitor ingredient inventory levels and report shortages to the kitchen supervisor or chef.
Learning and Development: Continuously learn and improve culinary skills by seeking guidance from senior chefs, attending training sessions, and practicing cooking techniques.
Adherence to Safety Regulations: Follow kitchen safety rules and guidelines, including the safe use of kitchen equipment and handling of hot items.
The Cook role is a great entry point for those looking to build a career in the culinary arts and give you the knowledge and skills for career progression.
