Cook

Job Summary

Key Responsibilities

• Prepare and cook menu items according to company recipes, standards, and specifications.
• Ensure food is prepared and presented to the highest quality standards.
• Maintain consistency in taste, portioning, and presentation.
• Follow food safety, hygiene, and sanitation regulations at all times.
• Assist with food preparation, mise en place, and kitchen setup.
• Monitor stock levels and report shortages to the Chef or Kitchen Supervisor.
• Ensure proper storage, labeling, and rotation of food products.
• Maintain cleanliness and organization of workstations, equipment, and kitchen areas.
• Minimize food waste and support cost-control initiatives.
• Work effectively with kitchen and service teams to ensure smooth operations.
• Follow all company policies, health regulations, and safety procedures.

Qualifications & Requirements

• Previous experience as a Cook, Commis Chef, Line Cook, or similar role.
• Knowledge of food preparation techniques, kitchen operations, and food safety standards.
• Ability to work in a fast-paced hospitality environment.
• Good understanding of HACCP and hygiene practices.
• Ability to follow recipes and instructions accurately.
• Strong teamwork and communication skills.
• Professional attitude and willingness to learn.
• Culinary certification is an advantage.
• English communication skills preferred.

Preferred Candidate Profile

• Experience in restaurants, cafés, hotels, or hospitality establishments.
• Ability to work under pressure and manage multiple tasks.
• Commitment to food quality and guest satisfaction.
• Positive attitude and strong work ethic.

Benefits

• Competitive Salary Package.
• Overtime Opportunities.
• Accommodation and Transportation as per company policy.
• Career Growth and Development Opportunities.
• Professional Working Environment.