Restaurant Cooks

1. Food preparation. Local and Intercontinental dishes 2. Cooking and Execution. Prepare soups, sauces, meals, vegetables and entrees using grills, fryers and ovens 3. Quality Presentation. Ensure every dish matches the restaurant's standards for taste, temperature, portion size and plating 4. Sanitation and Safety. Follow food safety and hygiene. Sanitize work station and store food properly 5. Inventory and Stock. Label items, track inventory levels, rotate ingredients by expiry date and notify management of low supplies. 6. TeamWork. Communicate clearly and coordinate with servers, waiters and assist Cooks during rush hours

1. Experience. Proven work experience as a restaurant cook 2. Proficient with knife handling and various cooking methods (grilling, frying, baking and sauteing 3. Understanding of kitchen sanitation, food safety rules and temperature control 4. Physical Stamina. Ability to stand for long shifts, lift items and ability to work under pressure