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