Cook

Food Preparation: Wash, peel, chop, cut, and season ingredients before cooking. Cooking & Assembly: Operate kitchen equipment (ovens, grills, stoves) to prepare menu items accurately and timely. Kitchen Sanitation: Clean and sanitize workstations, cutting boards, cookware, and appliances. [ Inventory Management: Monitor food supplies, track stock levels, and store ingredients at proper temperatures to prevent spoilage. Key Requirements Experience: Proven professional experience working in a commercial kitchen or restaurant environment. Skills: Strong knowledge of various cooking methods (baking, grilling, boiling) and proper knife handling. Safety Knowledge: Familiarity with food hygiene regulations and safety standards (such as ServSafe certification). Physical Stamina: Ability to stand for long hours and work efficiently in a fast-paced environment