Cook (5 Days/Week)

Responsible for the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production and preparation procedures. Prepare food for service (e.g. cutting vegetables, meats, preparing sauces, etc.), which is according to the established specification requirements and procedures, menu recipes and presentation instructions at all times. Ensure the availability of supplies and food or approved substitutions in adequate time for preparation. Set up and stock stations with all necessary supplies to prepare for service. Ensure that food comes out simultaneously, in high quality and in a timely fashion which is compliant with established standards. Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times. Cook menu items in cooperation with the rest of the kitchen team. Stores all food properly and safely, marking the date and item. Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation. Maintain stock inventory appropriately and ensure that all storage areas are tidy and all products are stored appropriately. Comply with hygiene and sanitation regulations and safety standards at all times. To ensure proper handling of all kitchen equipment at all times. Answer, report and follow the instructions of the Head Chef and/or Chef in-charge at all times. Maintain a positive and professional approach with co-workers and customers. To report any necessary equipment repair and maintenance, workplace incidence or failure to meet performance standards by any of the kitchen staff to higher authority. To act in the best interest of the company in all circumstances.