Cook

Key Responsibilities

• Support the Head Chef in ensuring smooth daily kitchen and production operations.
• Prepare and cook ramen and other menu items according to recipes and quality standards.
• Assist with daily food production and batch preparation for the outlet and other business requirements.
• Ensure production quantities are prepared according to forecasted demand and operational needs.
• Assist with preparation of sauces, broths, ingredients, and other food items for retail and production use.
• Support retail service during operating hours by preparing and cooking food orders promptly.
• Assist with menu preparation, recipe cards, and plating guides.
• Ensure food quality, consistency, presentation, and portion control across both production and retail service.
• Monitor food preparation and production to ensure compliance with recipes and specifications.
• Work with the receiving and purchasing teams to ensure the quality and freshness of raw ingredients.
• Follow FIFO practices and ensure proper food storage and handling.
• Maintain high standards of kitchen cleanliness, hygiene, and food safety.
• Clean and properly store kitchen equipment, utensils, and workstations after use.
• Ensure safe and proper use of kitchen equipment and support junior kitchen team members.
• Monitor production and inventory levels to minimise food waste and spoilage.
• Assist with stock taking and ensure adequate ingredients are available for daily production and retail operations.
• Perform other kitchen and production duties as assigned.