Description
The Cook (Cooker) supports the Executive Chef, Assistant Executive Chef, Room Chef, and Assistant Room Chef by assisting with cooking, frying, sautéing, carving, roasting, grilling, and steaming meats, fish, eggs, and vegetables. The role also maintains kitchen cleanliness, safety, sanitation, equipment condition, cold-food stock, and overall kitchen order. One to two years of cook experience in a high-volume restaurant is preferred, along with the ability to obtain necessary work cards, sound judgment, and attention to detail.
