Cook/Chef

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7 months ago
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Full Time
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Lithuania
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€13K - €17.50K gross / year

Overview

A Cook/Chef is responsible for preparing, cooking, and presenting food in a restaurant, catering establishment, or food service facility. They play a pivotal role in menu planning, food preparation, and kitchen operations to deliver high-quality dishes and dining experiences to customers.


Duties

Food Preparation:

  • Prepare and cook a variety of dishes, including appetizers, entrees, side dishes, and desserts, according to established recipes and culinary techniques.
  • Ensure that ingredients are fresh, properly portioned, and prepared to meet quality and presentation standards.

Menu Planning and Development:

  • Collaborate with management to develop menus that reflect seasonal ingredients, culinary trends, and customer preferences.
  • Create new dishes, recipes, or variations on existing menu items to enhance the dining experience and attract customers.

Kitchen Management:

  • Oversee kitchen operations, including food production, inventory management, and sanitation practices, to maintain efficiency and compliance with health and safety regulations.
  • Supervise kitchen staff, including sous chefs, line cooks, and kitchen assistants, providing guidance, instruction, and feedback as needed.

Quality Control and Presentation:

  • Monitor food quality, taste, and appearance throughout the cooking process to ensure consistency and adherence to standards.
  • Plate and garnish dishes attractively, following presentation guidelines and artistic principles to enhance visual appeal.

Customer Service and Satisfaction:

  • Interact with customers to understand their preferences, accommodate special requests, and address any concerns or feedback regarding food quality or service.
  • Strive to exceed customer expectations by delivering memorable dining experiences and maintaining a high level of professionalism and hospitality.

Qualifications

  • Previous experience as a cook, chef, or culinary professional in a restaurant or food service establishment.
  • Culinary degree or diploma from an accredited culinary school is preferred, but not required.
  • Proficiency in cooking techniques, food preparation methods, and kitchen equipment operation.
  • Knowledge of food safety regulations, sanitation practices, and proper handling of ingredients.
  • Creativity, innovation, and attention to detail in menu planning and recipe development.
  • Strong communication and leadership skills to effectively manage kitchen operations and supervise kitchen staff.
  • Ability to work efficiently under pressure in a fast-paced kitchen environment.
  • Flexibility to work evenings, weekends, and holidays as required.

The Cook/Chef position requires a passionate and skilled individual who can create delicious and visually appealing dishes, manage kitchen operations, and provide exceptional culinary experiences to customers.

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