Food Preparation: Measuring, mixing, chopping, slicing, and cooking various foods (baking, grilling, steaming).
Recipe Adherence: Following established recipes, menus, and portion sizes.
Kitchen Management: Setting up workstations, monitoring inventory, ordering supplies, and storing food correctly.
Hygiene & Safety: Keeping work areas, utensils, and equipment clean, and adhering to food safety guidelines.
Dish Presentation: Garnishing and plating dishes to company standards.
Equipment Operation: Using ovens, fryers, grills, and other kitchen appliances.
Teamwork: Assisting other cooks and staff for efficient service.
Key Skills:
Cooking techniques
Time management & stamina
Attention to detail (presentation, taste, quality)
Communication & teamwork
Knowledge of sanitation