Cook A

About the role

The Cook supports the Chef de Partie in daily kitchen operations, ensuring food preparation, quality, handling, and storage meet company standards.

Key responsibilities

• Follow Chef de Partie instructions and actively participate in daily kitchen tasks.
• Maintain a well‑organized workstation with adequate ingredients, utensils, and equipment.
• Apply basic and advanced cooking techniques according to the set menu.
• Verify and collect fresh ingredients daily, ensuring proper rotation.
• Prepare, cook, and present dishes accurately, controlling portions and minimizing waste.
• Supervise cleaning, maintenance, and proper functioning of station equipment.
• Report any safety hazards or equipment repair needs promptly.
• Participate in team meetings, offering observations and suggestions.
• Strictly adhere to hygiene, food handling, and company procedures.
• Keep the station and common areas clean, organized, and orderly.
• Execute preparations efficiently, ensuring consistent flavor, texture, and presentation.
• Verify final plating meets quality and presentation standards.
• Know the menu, ingredients, allergens, and preparation techniques.
• Respond promptly to guest or floor‑team requests with a service‑focused attitude.
• Perform additional tasks assigned by management or direct supervisor.

Required profile

• 1‑2 years of restaurant kitchen experience, preferably as a line cook.
• High sense of responsibility, respect, patience, and proactive problem‑solving.
• Positive, service‑oriented attitude toward guests and team members.
• Ability to stay calm and focused during high‑demand periods.
• Flexibility to work rotating shifts.
• Ability to read, write, and communicate in English.

Required skills

• Basic knife techniques.
• Knowledge of food safety and hygiene standards.
• Ability to follow standardized recipes and portion controls.
• Understanding of farm‑to‑table cooking concepts (desired).
• English language proficiency for reading and communication.