Cook

Your tasks

Roles & Responsibilities Food Preparation & Cooking:

• Wash, peel, chop, slice, dice, portion vegetables, meats, and seafood
• Measure and mix ingredients, prepare sauces, and meat marination
• Cook menu items under the supervision of senior cooks or chefs (e.g., stirring, boiling, or grilling)
• Help plate and present finished dishes according to establishment standards

2) Kitchen Sanitation & Hygiene:

• Clean and sanitize food preparation stations, cutting boards, and cooking equipment throughout the shift
• Wash, disinfect, and store pots, pans, and kitchen utensils properly
• Follow local health, safety, and hygiene regulations (such as HACCP or local food handler requirements)

3) Inventory & Stock Management:

• Receive, unload, and check incoming food and supply deliveries for quality and freshness
• Organize pantries, chiller and freezers using the FIFO (First-In, First-Out) method
• Monitor stock levels, track expiration dates, and report low inventory or spoiled items to the head chef

4) Kitchen Support & Operations:

• Ensure the cook has all required ingredients, tools, and equipment ready before and during service
• Monitor refrigerator, freezer, and holding temperatures, recording logs as required
• Assist in serving meals, managing tray assembly, or supporting dining/front-of-house teams during peak hours

Requirements

5) Have same knowledge of Korean cuisine