A cook is responsible for preparing and cooking a wide range of food items in a professional kitchen or food service establishment. They play a crucial role in ensuring that the dishes are not only delicious but also safe to consume. The specific duties and responsibilities of a cook may vary depending on the type of establishment they work in, but the core responsibilities typically include:
1. Food Preparation:
Prepare ingredients by cutting, chopping, and measuring them as specified in recipes.Ensure that all ingredients are fresh and of high quality.Marinate, season, and coat food items with sauces or spices as needed.2. Cooking:
Cook various dishes, including appetizers, entrees, side dishes, and desserts, in accordance with recipes and established standards.Monitor cooking times and temperatures to ensure that food is cooked to perfection.Grill, fry, sauté, bake, or boil as required for different dishes.Adjust seasoning, as necessary, to achieve the desired taste.3. Kitchen Maintenance:
Keep the kitchen clean and well-organized.Maintain kitchen equipment and tools, ensuring they are in good working condition.Monitor food inventory and notify the chef or manager when supplies are running low.4. Safety and Hygiene:
Follow all food safety and sanitation guidelines, including proper handwashing, food storage, and cleanliness.Adhere to health and safety regulations to prevent accidents and injuries in the kitchen.Dispose of waste and food scraps properly.5. Portion Control:
Plate and present dishes attractively, ensuring that portion sizes are consistent.Monitor food waste and strive to minimize it to reduce costs.6. Collaboration:
Work closely with other kitchen staff, such as chefs, sous chefs, and kitchen assistants, to ensure the smooth operation of the kitchen.Communicate effectively with servers and waitstaff to meet customer needs and address special dietary requirements.7. Menu Development:
Collaborate with the chef to develop new menu items or make improvements to existing ones.Provide input on ingredient selection and recipe refinement.8. Adaptability:
Be able to work in high-pressure environments and adapt to changing circumstances, such as busy shifts or special events. Requirements:
Proven experience as a cook in a professional kitchen or culinary environment.Knowledge of cooking techniques, food handling, and safety procedures.Ability to follow recipes and adapt to menu changes.Physical stamina and dexterity to stand for extended periods, lift heavy objects, and work in a fast-paced environment.Excellent time management and organizational skills.Teamwork and communication skills.A culinary degree or relevant certifications may be preferred but are not always required.You will need to receive training at Glenmarie, Shah Alam prior to being stationed at Berjaya Times Square. Transportation to Glenmarie, Shah Alam will be claimable.