COOK

Description

Job Summary: Kitchen professional responsible for food preparation, hygiene, organization, and inventory management, with emphasis on dish quality and presentation, as well as team leadership. Key Highlights: 1. Creation and preparation of dishes with focus on quality and presentation. 2. Full kitchen management, including hygiene and organization. 3. Leadership and team training for harmony and functionality. Prepare food following recipes or creating original dishes, focusing on quality, hygiene, and presentation. Select ingredients, assemble dishes to be served to customers, maintain kitchen cleanliness and organization. Control inventory, requisition daily-use materials and supplies such as meats, vegetables, herbs, spices, and related items, and train other team members. * Select ingredients for the daily menu, wash, cut, season, and cook food following recipes or creating original dishes. * Verify ingredient quality regarding characteristics, expiration dates, cooking degree of foods, and dish presentation. * Keep the kitchen, tables, countertops, utensils, and equipment clean and organized, adhering to food hygiene and safety standards. * Monitor ingredient inventory levels, request replenishment when necessary, and ensure proper storage to prevent product loss. * Follow food safety regulations, including correct use of PPE, checking uniform cleanliness, and proper waste disposal. * Periodically sanitize the kitchen freezer to improve preservation of perishable foods used by the department. * Lead the team so that all members understand their assigned tasks, contributing to departmental harmony and functionality.