Job Overview

A cook is responsible for preparing, cooking, and presenting food in a restaurant, hotel, cafeteria, or other food service establishment.

Education & Experience

• High school diploma or equivalent (preferred).
• Formal culinary training or certification (optional but a plus).
• Previous experience as a cook, line cook, or in a similar role (typically 1+ years).
• Experience working in a fast-paced kitchen environment.

Technical Skills & Knowledge

• Proficiency in various cooking techniques (grilling, frying, sautéing, baking, etc.).
• Knowledge of food safety regulations and kitchen hygiene practices.
Familiarity with kitchen equipment (ovens, grills, fryers, mixers, etc.).
• Ability to follow recipes and maintain consistency in food preparation.
• Understanding of portion control and plating techniques.