Cook

Food Preparation and Cooking

Prep Ingredients: Chop vegetables, measure portions, and thaw or marinate meats before service.

Cook meals: Operate ovens, grills, and stovetops to prepare dishes based on exact receipes and customer orders.

Kitchen Organisation and Safety

Maintain hygiene: Clean work areas, sanitize utensils, and follow strict food safety rules to prevent illness.

Manage stock: Check inventory levels, inspect incoming food deliveries, and store items properly to reduce waste.

Control equipment: Operate, clean, and perform basic maintenance on commercial kitchen appliances.

Management and Planning:

Plan Menus: Design specials, balance meal options, and adapt recipes to seasonal ingredients or dietary needs.

Supervise Staff: 

Train kitchen assistants, delegate tasks during busy shifts, and coordinate timing with front-of-house teams.