Cook – Food Preparation and Service

About the role

The Cook will work in a busy kitchen environment, preparing, cooking and presenting a variety of dishes while ensuring the highest standards of hygiene and safety. Reporting to the Executive Chef, the role supports menu planning and may involve supervising junior kitchen staff.

Key responsibilities

• Prepare, season and cook food according to approved recipes and standards.
• Test and monitor food for proper cooking using taste, smell and texture checks.
• Maintain clean and sanitary preparation and serving areas.
• Portion, garnish and present dishes for service.
• Wash, peel, cut and ready fruits, vegetables, meat, poultry, fish or shellfish.
• Assist in menu planning, considering cost and special‑event requirements.
• Coordinate with supervisory staff and support training of kitchen team members.

Required profile

• High school education; basic hygiene certificate is a plus.
• Previous experience preparing meals for large groups.
• Ability to work flexible shifts and handle stressful situations.
• Strong personal cleanliness and hygiene standards.
• Good communication and teamwork skills.

Required skills

• Food preparation
• Cooking
• Menu planning
• Food safety