Cooks

Core Responsibilities

• Preparation (Mise en Place):Wash, chop, slice, and measure ingredients; prep proteins, vegetables, sauces, and garnishes before service.
• Cooking:Operate kitchen equipment (grills, ovens, fryers, stoves) to cook, saut, bake, or fry menu items to order and to proper temperatures.
• Plating & Quality Control:Check food taste, presentation, and portion sizes to ensure consistency and quality standards.
• Sanitation & Safety:Keep workstations clean, wash utensils, sanitize surfaces, manage waste disposal, and store food at safe temperatures.
• Inventory & Stocking:Rotate stock (FIFO - First In, First Out), label ingredients clearly, and report low inventory or equipment issues to the chef.