Cooks a variety of food items in broilers, ovens, grills, fryers, and other kitchen equipment according to the restaurant’s standards and in compliance with kitchen rules, policies, and procedures
Stocks and maintains sufficient levels of food products at line stations to ensure a smooth service period
Portions food products prior to cooking according to the restaurant’s standard portion sizes and recipe specifications
Maintains cleanliness and sanitation of workstation and all kitchen equipment
Handles, stores, and rotates all products in accordance to the restaurant’s guidelines
Assists in food prep assignments as needed and in closing the kitchen by following closing checklists for kitchen stations
Performs other additional duties as assigned
Skills
Attention to detail: to ensure recipes are meticulously followed to deliver consistent results
Communication skills: to communicate with restaurant employees, management, and customers
Customer service skills: use a positive attitude to assist and service customers
Time management and organizational skills: to self‑direct performance and fulfill assigned duties
Team player: to create a seamless workflow especially during peak hours
Ability to maintain composure in high‑pressure situations
Solid command of English, both verbal and written
Experience
Minimum of 2 years’ experience in kitchen preparation and cooking
Working Conditions
Rotating shifts scheduled around and during the restaurant’s hours of operations including evenings, weekends, and statutory holidays
Working under conditions of high temperatures
Fast‑paced environment
Efforts
Physical Efforts
Must be able to stand, move, reach, and handle materials for extended periods of time
Must be able to lift up to 40 pounds
Mental Efforts
Numerical accuracy while portioning foods and measuring ingredients
Reading recipes and ensuring they are accurately followed