cook

Responsibilities

• Prepare and cook food according to established recipes, standards, and presentation guidelines.
• Ensure all food preparation is carried out hygienically and in accordance with food safety standards.
• Maintain consistency in taste, quality, portion, and presentation of all dishes.
• Prepare and organize ingredients according to daily operational requirements.
• Ensure proper storage, labeling, and handling of food ingredients.
• Monitor the freshness and quality of ingredients and report any issues to the Supervisor/Chef.
• Maintain cleanliness and sanitation of the kitchen, cooking equipment, and work area.
• Minimize food waste and use ingredients efficiently.
• Assist with daily kitchen operations, including preparation for service and closing procedures.
• Work closely with the kitchen team to ensure smooth and efficient food production.

Requirements

• Minimum 1 year of experience as a Cook in a restaurant, hotel, café, or similar establishment.
• Vocational school (SMK) or equivalent education in Culinary/Hospitality is preferred.
• Good knowledge of food preparation, cooking techniques, and kitchen hygiene.
• Able to follow recipes, portion standards, and food presentation guidelines.
• Able to work efficiently in a fast-paced environment.
• Good teamwork, communication, and time-management skills.
• Responsible, disciplined, clean, and detail-oriented.
• Willing to work shifts, weekends, and public holidays.
• Able to work independently as well as part of a team.
• Basic knowledge of HACCP/food safety standards is an advantage.