Cook / Griller
full-time
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.