COOK

Food preparation : Chop, slice, and prepareingredients according to recipes.

Cooking meals : Execute menu items using various cooking methods (grilling, frying, baking, etc.).

Quality control : Taste and check food to ensure proper seasoning and doneness.

Sanitation : Clean and disinfect workstations, utensils, and equipment.

Food presentation : Garnish and plate dishes to meet company standards.

Inventory management : Monitor supplies, store food properly, and reorder stock when needed.

Collaboration : Work with chefs and other cooks to ensure timely service.

Shift duties : Handle opening/closing tasks such as organizing stations and cleaning.

Cooking techniques : Knowledge of grilling, sautéing, baking, and frying.

Food safety : Understanding of hygiene standards; certifications like ServSafe are preferred.

Teamwork...