Responsibilities:
- Prepare and cook menu items in accordance with recipes and quality standards.
- Ensure that all food preparation and cooking procedures comply with food safety and sanitation regulations.
- Maintain cleanliness and organization of the kitchen and food preparation areas.
- Collaborate with other kitchen staff to ensure timely and efficient food production.
- Assist with menu planning and development as needed.
- Follow proper food handling and storage procedures to prevent spoilage and waste.
- Adhere to kitchen safety procedures and guidelines to maintain a safe working environment.
- Maintain knowledge of current food trends and culinary techniques.
- Perform other duties as assigned by the Head Chef.
Requirements:
- Proven experience as a Cook in a restaurant or food service establishment.
- Knowledge of various knife skills, cooking techniques and methods.
- Familiarity with kitchen equipment and utensils.
- Ability to work effectively in a team environment.
- Strong communication and interpersonal skills.
- Ability to work efficiently in a fast-paced environment.
- Attention to detail and accuracy in food preparation.
- Flexibility to work evenings, weekends, and holidays as required.
- Certification in food safety and hygiene is required.
- Physical ability to stand for extended periods, lift heavy objects up to 20kg, and work in a hot kitchen environment.