Cook

Description

Job Summary: Kitchen professional responsible for food preparation, cooking, and storage; menu management; and maintenance of food quality and safety. Key Highlights: 1. Collaborate in a harmonious kitchen service 2. Develop new recipes and adapt dishes 3. Master cooking and food preparation techniques **Description and Responsibilities:** **Schedule:** Weekdays **Level:** Professional **Employment Type:** Tenured \- CLT labor code * Ingredient preparation and food cooking; * Proper storage of used items; * Maintain cleanliness of the work area, equipment, and utensils, following food safety standards; * Menu management; * Operate kitchen equipment and request maintenance or replacement when necessary; * Ensure correct taste, aroma, presentation, and temperature of food. **Requirements:** * Proficiency in various cooking and food preparation techniques; * Knowledge of standards ensuring food quality and safety; * Ability to create new dishes and adapt recipes; * Skill in managing time and tasks efficiently; * Collaborate with other kitchen staff in a harmonious service; * Accuracy in reading recipes and plating dishes; * Ability to adapt to unexpected situations and modify recipes. **Benefits:** Meal allowance, Transportation allowance