COOK

REQUIREMENTS:

• 2–4 years of experience in kitchen operations

• Technical training in Culinary Arts or Gastronomy (preferred)

• Knowledge of food preparation and plating

• Proper understanding of food hygiene and safety standards

• Ability to work under pressure

• Experience in line cooking and high-volume service

• Organization and attention to detail

• Teamwork and good communication skills

• Availability to work rotating schedules

RESPONSIBILITIES:

• Prepare food according to recipes and established standards

• Maintain food quality, presentation, and service times

• Follow hygiene, cleanliness, and food safety procedures

• Support food production and plate presentation

• Verify freshness and proper storage of ingredients

• Maintain cleanliness and organization in the work area

• Properly use kitchen equipment and utensils

• Coordinate with supervisors and kitchen staff during operations

POSITION CONDITIONS:

• Operational kitchen role

• Availability to work weekends and holidays