Cook

Key Responsibilities: Assist the Chef Manager and Lead Chefs in ensuring the completeness of all food and kitchen equipment sent to each function. Review and understand all menus for club events, collaborating with cooks and kitchen staff to ensure efficient workflow. Review allla carte dishes, focusing on maintaining and monitoring high standards of cooking and presentation. Demonstrate functional knowledge in sauted items and sauces. Attend all scheduled employee meetings and actively contribute suggestions for improvement. Check the completeness of all suppliers' deliveries and the correctness of their invoices. Utilize Standard Recipe Cards for preparing all products. Maintain awareness of the functionality of all kitchen equipment and promptly report any equipment problems. Stay updated on current food trends related to presentation and style, contributing to new menu ideas and design. Ensure the unit kitchen is left clean and tidy at all times. Properly wrap, label, and store completed food in the out-fridge for each event. Perform other related duties as assigned by the Lead Chefs and Chef Manager. Observe all Food Hygiene and Health and Safety policies.

Requirements: Proficiency in cooking and working in a kitchen environment. Effective communication skills in English, both verbal and written. Ability to understand and execute verbal and written instructions in English. Professional and courteous interaction with superiors, co-workers, and members. Exceptional multitasking abilities in a fast-paced kitchen environment. Basic understanding of professional cooking techniques and knife handling skills. Knowledge of safety, sanitation, and food handling procedures. Previous prep or line cook experience.

Education/Experience: High school diploma or general education degree (GED). One to three years of related experience and/or training. An equivalent combination of education and experience may be considered.