Cook

• Prepare, cook, and present food according to company standards, with a focus on presentation, hygiene, and cost-efficiency.
• Maintain cleanliness of kitchen equipment, surfaces, and flooring.
• Follow all safety rules and ensure that equipment and materials are not left in hazardous conditions.
• Ensure personal grooming and hygiene, and monitor the same for all kitchen staff.
• Assist the Manager, Site In-charge, Sous Chef, or Senior Cook in indenting provisions.
• Carry out any additional assignments given by superiors or management on a daily or occasional basis.

Key Competencies

• Minimum 6 years of hands-on cooking experience in high-pressure catering environments (preferably commercial or industrial).
• Skilled in menu planning, food production, and bulk cooking.
• Strong commitment to food quality and presentation.
• Capable of working independently or as part of a team.
• Responsible for food cost control and efficient resource use.
• Creative with an eye for detail and presentation.