COOK,1 and 2

Description

Summary: This role involves cooking and food preparation, with opportunities for both experienced senior cooks and junior cooks supporting kitchen operations. Highlights: 1. Opportunity to work as a senior or junior cook. 2. Develop skills in food preparation and cooking techniques. 3. Contribute to kitchen operations in a team environment. Cook 1 (Senior Cook) **Qualifications:** * High school diploma or equivalent; culinary certificate is an advantage. * Minimum **3–5 years** of experience as a cook in a restaurant, hotel, or catering environment. * Strong knowledge of food preparation, cooking techniques, and kitchen operations. * Ability to prepare and present dishes according to recipes and quality standards. * Knowledge of food safety, hygiene, and sanitation regulations. * Ability to supervise junior kitchen staff and work under pressure. * Good communication and teamwork skills. Cook 2 (Junior Cook / Line Cook) **Qualifications:** * High school diploma or equivalent. * Minimum **1–3 years** of experience in a kitchen or food service environment. * Basic knowledge of food preparation and cooking methods. * Familiarity with food safety and hygiene standards. * Ability to follow recipes and instructions accurately. * Willingness to learn and work in a fast\-paced environment. * Good teamwork and time management skills. Main Difference * **Cook 1:** More experienced, can handle complex cooking tasks and may supervise others. * **Cook 2:** Supports kitchen operations, prepares ingredients, and assists senior cooks. Work Location: In person