RESTAURANT COOK

The Restaurant Cook is responsible for preparing and cooking food according to the restaurant's menu, recipes, and quality standards while maintaining high standards of food hygiene, cleanliness, and safety. Key Responsibilities Prepare and cook food items according to the restaurant menu and standard recipes. Ensure food is cooked properly, presented attractively, and served on time. Prepare ingredients such as vegetables, meat, seafood, sauces, and other food items. Check the quality and freshness of ingredients before preparation. Follow proper food portioning and cooking methods. Maintain consistent taste, quality, and presentation of dishes. Keep the kitchen, cooking equipment, utensils, and work areas clean and organised. Follow food safety, hygiene, and workplace safety requirements. Store food ingredients properly and maintain appropriate temperature controls. Monitor stock levels and inform the supervisor when ingredients need replenishment. Minimise food wastage and use ingredients efficiently. Assist with receiving, checking, and storing food supplies. Work closely with the Chef and other kitchen staff to ensure smooth food preparation and service. Assist in preparing ingredients and dishes during busy service periods. Clean and maintain cooking equipment after use. Follow instructions from the Chef or Kitchen Supervisor. Support other kitchen duties when required. Requirements Previous experience as a restaurant cook or kitchen cook preferred. Knowledge of basic cooking techniques and food preparation. Knowledge of food hygiene and safe food-handling practices. Ability to work efficiently in a busy kitchen environment. Good teamwork and communication skills. Ability to follow recipes, instructions, and portion standards. Physically fit and able to stand for extended periods. Willingness to work shifts, weekends, and public holidays when required.