Food Preparation:

• Cooks are responsible for preparing ingredients, including washing, peeling, chopping, and marinating, according to recipes or menu specifications.
• They measure and portion ingredients accurately, ensuring consistency in flavor and portion sizes.

Cooking Techniques:

• Cooks utilize a variety of cooking techniques such as grilling, frying, roasting, baking, sautéing, steaming, or braising to prepare dishes.
• They monitor cooking times and temperatures, adjusting as necessary to achieve desired results and ensure food safety.

Menu Planning:

• Cooks may collaborate with chefs or kitchen managers to develop menus, create new dishes, or modify existing recipes to meet customer preferences or dietary restrictions.
• They may suggest menu items, specials, or seasonal offerings based on ingredient availability and culinary trends.

Food Presentation:

• Cooks plate and garnish dishes attractively, paying attention to aesthetics, portion sizes, and arrangement.
• They ensure that plates are clean, well-organized, and visually appealing before serving to customers.

Qualifications:

• Completion of a culinary arts program, apprenticeship, or vocational training in cooking, culinary arts, or a related field is beneficial.
• Previous experience working as a cook or in a similar culinary role
• Understanding of food safety principles, including proper food handling, storage, and sanitation procedures.
• Familiarity with Hazard Analysis and Critical Control Points guidelines and regulations governing food safety in commercial kitchens.

Overall, Cooks play a crucial role in delivering high-quality dining experiences, contributing to customer satisfaction, and upholding the reputation of the establishment through their culinary expertise and attention to detail.