Food Preparation:

• Follow recipes and prepare ingredients for cooking according to established standards.
• Cut, chop, slice, and dice vegetables, meats, and other ingredients as needed.

Cooking Techniques:

• Utilize various cooking methods, including frying, grilling, roasting, baking, steaming, and sautéing, to prepare dishes.
• Monitor cooking times and temperatures to ensure that food is cooked to the appropriate level of doneness.

Seasoning and Flavoring:

• Season and flavor dishes with herbs, spices, marinades, sauces, and condiments to enhance taste and appeal.
• Taste test dishes and adjust seasoning levels or flavors as necessary to meet quality standards.

Food Safety and Sanitation:

• Adhere to food safety protocols and sanitation standards to prevent cross-contamination, foodborne illnesses, and hygiene-related issues.
• Maintain cleanliness and organization in the kitchen, including proper storage of food, cleaning of equipment, and disposal of waste.

Menu Execution:

• Execute menu items according to established recipes, portion sizes, and plating guidelines.
• Coordinate with other kitchen staff to ensure timely preparation and delivery of orders.

Qualifications:

• Proficiency in cooking techniques, including frying, grilling, baking, sautéing, and steaming, as well as knowledge of food preparation methods.
• Familiarity with a variety of recipes and the ability to follow them accurately to ensure consistent results.
• Completion of food safety training and certification courses to ensure compliance with health and safety regulations.
• Ability to contribute to menu planning and development by suggesting new dishes, specials, and seasonal offerings.

Overall, cooks play a vital role in the culinary industry, bringing their skills, creativity, and passion for food to create memorable dining experiences for customers.