Cook

Job Description

• Follow standard recipes and plating guidelines to ensure consistency in food quality and presentation.
• Maintain professional and respectful working relationships with supervisors, managers, and fellow team members.
• Demonstrate flexibility in working hours based on the operational needs of the restaurant.
• Be able to stand and work in a kitchen environment for up to 10 hours.
• Carry out all duties and responsibilities assigned by Management.
• Assist in achieving kitchen food cost targets while minimizing food waste.
• Promote energy conservation through mindful and efficient work practices.
• Deliver the “Blue Cilantro Experience” by preparing and serving menu items to the highest standards.
• Support the team wherever necessary to fulfill special guest requests and exceed expectations.
• Monitor kitchen equipment and maintenance issues, reporting any defects promptly to the Sous Chef or Chef de Partie.
• Report for duty on time, in the correct uniform, and at the assigned outlet.

Complete opening duties

• Set up workstations with the required mise en place, tools, equipment, and supplies according to established standards.
• Inspect the cleanliness and functionality of all tools, equipment, and supplies to ensure compliance with standards.
• Review daily production schedules and par stock levels.
• Prioritize tasks and production requirements for the day.
• Notify the Sous Chef or Chef de Partie of any supplies that need to be requisitioned.
• Retrieve supplies from storage areas and stock them in designated locations.
• Report any food shortages before stock is depleted.
• Inform the Sous Chef or Chef de Partie of excess food items that may be used for specials or in other kitchen areas.
• Return all food items to their proper storage locations.
• Ensure proper stock rotation of all returned products.
• Properly wrap, cover, label, and date all stored items.
• Maintain cleanliness and organization of all storage areas.
• Clean, sanitize, and maintain all food preparation areas, shelves, and refrigeration units.
• Return all cleaned utensils and equipment to their designated storage areas.
• Switch off equipment not required for the next shift.
• Restock any items depleted during the shift.

Closing Duties & Responsibilities

• Break down and clean workstations according to departmental standards.
• Perform additional tasks or special projects as assigned by Management.
• Handle guest comments and complaints professionally, taking immediate corrective action to ensure guest satisfaction.
• Accommodate and respect guest preferences and requests communicated by service staff.
• Prepare and present all food items in a timely manner for meal service.
• Communicate guest feedback, both positive and negative, to the Executive Chef and take appropriate action when necessary.
• Maintain high standards of kitchen cleanliness and hygiene in compliance with HACCP procedures and Hygiene Officer guidelines.
• Continuously disinfect and sanitize cutting boards, worktables, and food preparation surfaces throughout the shift.
• Operate all kitchen equipment safely and correctly.
• Report all accidents or incidents immediately, regardless of severity.
• Respond appropriately to all restaurant emergencies and safety situations.

Only qualified persons will be interviewed.