Cook

1. Prepare ingredients for cooking, including portioning, chopping and restoring food.
2. Prepare all menu items by strictly following recipes and yield guide and to specification especially instructions from the Head Chef.
3. Prepares, seasons and cooks a wide variety of meats, vegetables, soups, breakfast dishes or other food items.
4. Preparing proper ingredients, measuring, garnishing, decorating and maintain adequate supply of all prepared products on hands and ensure proper storage and refrigeration.
5. Keep spoilage/waste to a minimum by ordering and utilizing proper quantities and rotating products.