Role Objective

• The Kitchen Cook will be responsible for preparing, cooking, and presenting food items in line with set recipes and quality standards while ensuring cleanliness, efficiency, and smooth kitchen operations.

Core Duties and Responsibilities

• Prepare and cook all menu items accurately and efficiently, including appetizers, main courses, soups, salads, and desserts, in line with standardized recipes and quality standards.
• Carry out food preparation duties such as chopping, slicing, seasoning, and setting up mise en place before service.
• Safely and skillfully operate kitchen equipment including grills, fryers, ovens, and stovetops.
• Set up, arrange, and stock workstations with all required supplies before service.
• Maintain a clean, organized, and sanitary work environment throughout the shift, strictly following food safety and hygiene standards.
• Ensure all food items are properly stored, labeled, dated, and rotated to prevent spoilage (FIFO system).
• Support daily and end-of-shift kitchen closing duties, including cleaning responsibilities.
• Monitor stock levels and report shortages to the Chef or Manager for timely replenishment.
• Work closely with other kitchen staff (Prep Cooks, Line Cooks, Dishwashers) and front-of-house teams to ensure smooth and timely food service.
• Handle multiple orders simultaneously under pressure during peak service hours.
• Assist in garnishing and presenting dishes according to set standards.
• Manage opening and closing duties for assigned shifts.
• Clean and sanitize work surfaces and kitchen areas.
• Ensure food portions and presentation meet company standards.
• Confirm all cooking utensils are clean before use.
• Check quality of ingredients and prepared items used during service and for menu preparation.
• Follow recipes precisely and consistently.
• Prepare food using different kitchen appliances and equipment.
• Maintain a clean, safe, and sanitized working environment.
• Organize equipment, utensils, and tools before service.
• Address and resolve issues related to customer food orders efficiently.
• Follow all food safety and hygiene regulations strictly.
• Perform any other duties as assigned.

Job Specifications and Qualifications

• Certificate or Diploma in Culinary Arts, Food Production, or related field 
• Minimum of 2–3 years’ experience in a restaurant, hotel, or catering kitchen 
• Experience in a busy kitchen environment (hotel or restaurant) is an added advantage 
• Basic knowledge of food preparation, hygiene, and kitchen operations

    Key Competencies

• Teamwork and ability to work under supervision 
• Good communication skills 
• Strong attention to detail 
• Ability to work under pressure in a fast-paced kitchen 
• Physical stamina and energy for kitchen work 
• High level of hygiene and integrity 
• Reliability and willingness to learn