RESTAURANT COOK

Prepare, cook, and present a variety of dishes according to the restaurant's menu and established recipes Ensure consistency in taste, quality, portion size, and presentation of all food items Assist in the preparation of ingredients, including washing, cutting, marinating, and storing Maintain cleanliness and organization of the kitchen, workstations, and storage areas at all times Follow all food safety, hygiene, and sanitation standards strictly Operate kitchen equipment safely, including stoves, ovens, grills, fryers, and knives Minimize food wastage through proper planning and portion control Coordinate with other kitchen staff to ensure timely preparation and service of orders Assist in menu planning by suggesting new dishes or improvements based on customer preferences Ensure proper storage of food items in accordance with temperature control and safety guidelines Minimum 3 to 5 Years Experience in preparing Prata Dough Flipping & cooking