Kitchen Cook – Doppio Collection needed at Spur Corporation

Job Description

• This role involves collaborating with the Restaurant Management Team and Kitchen Manager to implement new menus, campaigns, and training initiatives. 

Job Requirements
Key Responsibilities:

Consistent Delivery of High-Quality Food

• Recipe Adherence: Follow standardized recipes and cooking techniques to ensure consistency in taste, appearance, and portion sizes.
• Food Preparation: Prepare and cook menu items to the highest standards, ensuring that all dishes are ready for service in a timely manner.
• Quality Checks: Perform regular quality checks on ingredients and finished dishes to ensure they meet the restaurant’s quality standards.
• Presentation: Ensure all dishes are plated and presented according to the restaurant’s guidelines.

Cost Control & Stock Management

• Portion Control: Adhere to portion control guidelines to minimize waste and manage food costs effectively.
• Stock Usage: Utilize ingredients and supplies efficiently to reduce waste and ensure optimal use of resources.
• Inventory Support: Assist in monitoring stock levels and report any shortages or issues to the Kitchen Supervisor or Kitchen Manager.
• Waste Management: Implement strategies to reduce kitchen waste and ensure proper handling of leftovers and unused ingredients.

Health & Hygiene Management

• Cleanliness: Always maintain a clean and organized workstation. Follow proper cleaning procedures for kitchen equipment and surfaces.
• Food Safety: Adhere to food safety protocols, including proper storage, handling, and cooking temperatures to prevent contamination.
• Compliance: Follow health and hygiene regulations, including personal hygiene practices, use of protective gear, and sanitation procedures.
• Health Inspections: Assist in ensuring the kitchen meets all health inspection requirements and address any issues as directed by the Kitchen Supervisor or Kitchen Manager.

Qualifications:

• Proven experience as a cook or in a similar culinary role in a high-volume, a la carte restaurant.
• Strong cooking skills and knowledge of kitchen operations.
• Ability to follow recipes and cooking techniques accurately.
• Good understanding of portion control and food cost management.
• Knowledge of health and safety regulations and food safety standards.
• Ability to work efficiently under pressure and maintain high standards of food quality.