Cook I

The Cook I is a skilled and experienced member of the culinary team responsible for preparing high-quality dishes according to standards and recipes. This role supports the efficient operation of the kitchen by ensuring consistency, proper food handling, and smooth coordination with other sections.

Key Responsibilities:

• Prepare and cook high-quality dishes following recipes, portion standards, and presentation guidelines.

• Support the Chef de Partie in managing daily operations within the assigned kitchen section.

• Ensure all mise-en-place is prepared, organized, and readily available for service.

• Maintain proper food storage, labeling, and rotation (FIFO).

• Follow strict hygiene, sanitation, and food safety standards (HACCP).

• Assist in training and guiding Commis chefs and junior staff.

• Monitor stock levels and report shortages to supervisors.

• Reduce waste and ensure proper use of ingredients.

• Maintain cleanliness and organization of workstations and equipment.

• Assist with banquet operations and special events when required.

• Ensure timely preparation of dishes during busy service hours.

Skills & Qualifications:

• Previous experience as a Cook I or strong Cook II/Commis I in a hotel or restaurant.

• Good knowledge of international cuisine and cooking techniques.

• Strong understanding of food safety and hygiene standards.

• Ability to work in a fast-paced, high-volume environment.

• Good communication, teamwork, and time-management skills.

• Culinary diploma or equivalent certification preferred.