Cook / Kitchen Staff

Food Preparation: Wash, cut, measure, and mix ingredients; grill, fry, boil. Quality & Presentation: Follow standardized recipes, control portion sizes, and garnish dishes before serving. Sanitation & Safety: Clean and sanitize workstations, store food at proper temperatures, and follow health codes. Inventory Management: Monitor stock levels, rotate products using FIFO (first-in, first-out), and help restock supplies. Teamwork: Communicate with wait staff and kitchen crew to ensure timely order delivery.