Cook Level 1, Restaurant Operation

Caribbean HR Solutions is the Caribbean's premier HR Outsourcing company specializing in Executive Search, Recruiting, HRO, and Payroll services. On BEHALF of OUR CLIENT, we solicit candidates to apply for the following role:

Cook Level 1, Restaurant Operation

The Cook is responsible for preparing ingredients, processing customer orders, producing meals and cleaning their workspace throughout the day to follow health and safety guidelines. The Cook follows recipes consistently, adjust based on customer requests, communicate with wait staff and prepare garnishes to make an attractive presentation for each meal.

Responsibilities

• Conducts daily prep of foods and produce;
• Follow recipes, including measuring, weighing and mixing ingredients;
• Fry, bake, grill, steam and boil meats, vegetables, fish, poultry and other foods;
• Present, garnish and arrange final dishes in a standard set by the Manager;
• Occasionally serves food to guests in Front Of House;
• Maintain a clean and safe work area, including handling utensils, equipment and dishes;
• Participates in regularly scheduled deep clean activities;
• Assists with labelling and portioning of foods, strictly following First In First Out procedures;
• Maintain food safety and sanitation standards;
• Clean and sanitize work areas, equipment and utensils;
• Execute opening and closing procedures;
• Set up workstations with required ingredients and equipment;
• Check the quality and freshness of ingredients
• Monitor station inventory levels;
• Accommodate guests’ special requests;
• Operate kitchen equipment such as fryers, grills, and ovens.

Skills and Qualifications

• Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness;
• Ability to work as part of a team, collaborating on complex dishes;
• Interpersonal skills to interact with a variety of other people, such as wait staff, dishwashers, management and sometimes customers;
• Calm demeanor to work in a high-stress, fast-paced environment;
• Accountability for the dishes they prepare measuring up to the expectations of management and customers alike;
• Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant;
• Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing;
• Ability to stand in one place for hours at a time, handle extreme heat and work shifts;
• Willingness to adhere to policies, rules, instructions, and discipline from supervisors and managers while maintaining a professional demeanor.

Education and Training Requirements

• Valid Food Handler’s permit;
• Formal culinary training is an asset;
• 1-3 years’ experience in high-volume kitchens.