Cook / Griller At Bheerhugz Cafã©

Core Responsibilities

Station Prep & Organizing (Mise en Place):

• Prepare, chop, slice, and portion vegetables, sauces, batters, and secondary proteins prior to active service windows.
• Restock and organize assigned cooking stations (fryers, burners, prep tables) with necessary utensils, raw ingredients, and plating garnishes.
• Check inventory lines daily, rotating older stock backward and reporting immediate ingredient shortages to the Kitchen Supervisor.
• Ensure all portion weights precisely match established recipe sheets to manage food costs.

Culinary Production & Plating:

• Prepare menu items (e.g., spring rolls, samosas, peppered sauces, pasta bases, side sides) following precise recipe cards and cooking times.
• Coordinate seamlessly with the Griller and other line staff to ensure complete table orders are finished and dispatched simultaneously.
• Apply exact presentation and plating aesthetics, ensuring high-end lounge standards are consistently achieved even during high-volume rush periods.
• Maintain consistency in portion sizes, flavor balancing, and food serving temperatures.

Kitchen Hygiene & HACCP Safety Enforcements:

• Clean and sanitize work surfaces, cutting boards, and knives continuously during shifts to eliminate cross-contamination risks.
• Monitor hot food batches to ensure they stay safely within hot-holding parameters ($ge 60^circtext{C}$) or serve immediately.
• Practice precise First-In, First-Out (FIFO) stock rotation across all kitchen cooling and dry units.
• Wear mandatory Personal Protective Equipment (PPE) including clean aprons, kitchen hairnets/caps, and sanitary food-handling gloves at all times.

Station Close-out & Sanitation:

• Execute end-of-shift kitchen cleaning checklists: sweep and sanitize floors, wash down prep counters, and clean out line fridges.
• Safely wrap, date-label, and store remaining food prep components according to public health sanitation guidelines.
• Assist in the breakdown and thorough clean-up of common kitchen areas at the close of daily operations.