Cook B

About the role

The Cook B is responsible for preparing high‑quality menu items while ensuring food safety, hygiene, and efficient kitchen operations. This role supports the Executive Chef and works closely with service staff to deliver a consistent guest experience.

Key responsibilities

• Perform inventory checks, maintain accurate stock records, and report any discrepancies.
• Follow recipe cards, control portions, and minimize waste while meeting quality standards.
• Prepare daily staff meals and assist in other kitchen areas as needed.
• Apply basic cooking methods correctly and maintain organized, well‑stocked workstations.
• Report hazards, unsafe conditions, or equipment maintenance needs immediately.
• Train and onboard new team members, ensuring proper kitchen practices.
• Maintain hygiene and food‑safety standards throughout the kitchen.
• Collaborate with service staff for smooth communication during service.
• Participate in team meetings and suggest improvements for efficiency and quality.
• Manage time effectively to meet preparation and delivery deadlines.

Required profile

• Minimum 2 years of experience as a Cook B, restaurant cook, or prep cook.
• Professional culinary training or related education.
• High level of responsibility, respect, patience, and proactive problem‑solving.
• Ability to stay calm and focused during high‑pressure periods.

Required skills

• Knowledge of cooking methods and ingredient handling.
• Operation of kitchen equipment and tools.
• Food safety and hygiene compliance.
• Inventory management and portion control.
• Effective communication with kitchen and service teams.