COOK (GENERAL)

The Cook is responsible for preparing and cooking meals for employees, guests, or authorized personnel in accordance with established menus, food quality standards, sanitation requirements, and company procedures. The position ensures that meals are prepared on time, properly portioned, nutritious, and safe for consumption.

Qualifications/Requirements: At least High School Graduate; vocational training in Cookery/Food Preparation is an advantage. Preferably with 1–2 years of experience as a Cook, preferably in a company mess hall, staff house, restaurant, catering operation, or institutional kitchen.