COOK (GENERAL)

Prepare ingredients by chopping, marinating, and portioning according to recipes and kitchen standards Cook menu items consistently in line with established recipes and quality guidelines Plate dishes with strong attention to presentation, portion size, and visual appeal Maintain cleanliness and organization of the assigned workstation throughout the shift Ensure all kitchen equipment is functioning correctly and properly cleaned and sanitized Restock ingredients and supplies before, during, and after service as needed Work closely with fellow cooks, the Sous Chef, and the Head Chef to ensure smooth kitchen operations Communicate clearly with the kitchen team to coordinate timing and flow of dishes Monitor portion control and consistency to maintain food quality and cost efficiency Minimize food waste while maintaining speed, efficiency, and high standards

Qualifications/Requirements: Graduate of Hospitality Management / Culinary Arts With -12 months of BOH Experience