The Cook is responsible for preparing all food items, based on standardized recipes during our hours of operation, while maintaining the highest standards to produce an appealing and appetizing product.
Meet to discuss daily production and preparation plan with the Chef
Prepare and cook menu as provided by the Chef
Ensure adequate quantities of menu choices are prepared to meet client demand
Maintain a clean and sanitary work area/station and service line including equipment
Ensure a high quality and presentation of all food.
Follow portion and cost controls.
Follow all recipes for food items.
Maintain reasonable cooking time during line work.
Follow health and safety regulations.
Report all faulty equipment to supervisor.
Work in direct coordination with all staff.
Follow all daily duty rosters.
Clean work areas, equipment, utensils, dishes, and silverware.
Store food in designated containers and storage areas for easy access.
Prepare a variety of ingredients, sauces, baked goods based on the Chef’s orders.
Inform supervisors when supplies are getting low or equipment is not working properly.
Weigh and measure ingredients and portions.
Wash, peel and/or cut various foods to prepare for cooking or serving.
Receive and store food supplies & equipment.
Remove trash and clean kitchen garbage containers.
Carry food supplies, equipment, and utensils to and from storage and work areas.
Make special dressings and sauces.
Stock cupboards and refrigerators.
Chop ingredients for meal preparation following the Chef’s instructions.
Use manual and/or electric appliances to clean, peel, slice, and trim foods.
Stir and strain soups and sauces.
Keep records of the quantities of food used.
Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
Cut, slice and/or grind meat, poultry, and seafood to prepare for cooking.
Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.