A cook is responsible for preparing food according to recipes, ensuring quality and safety standards are met. Key duties include planning menus, prepping ingredients, cooking various dishes using different methods, plating and garnishing food, and maintaining a clean and sanitary kitchen. Cooks must also manage inventory, handle food storage, and collaborate with other kitchen staff.
Key responsibilities
Food preparation:
Wash, chop, slice, and prepare ingredients; measure and mix ingredients according to recipes.
Cooking:
Cook various menu items using methods like grilling, frying, baking, boiling, or steaming.
Quality and presentation:
Ensure all dishes meet quality standards, and arrange and garnish food attractively before serving.
Kitchen maintenance:
Keep workstations, equipment, and utensils clean and sanitized; dispose of trash properly.
Inventory and storage:
Monitor stock levels, rotate items, restock supplies, and store food properly at appropriate temperatures.
Safety and sanitation:
Follow all food safety and sanitation guidelines, and handle kitchen equipment safely.
Essential skills
Knowledge of cooking techniques and procedures.
Strong organizational and multitasking skills.
Excellent time management.
Ability to work in a fast-paced environment.
Teamwork and communication skills.
Attention to detail.