Wash, peel, chop, cut, and season food items (meats, vegetables, fish) before and during service.
Recipe Execution: Follow standardized recipes and plating guides accurately to ensure consistent quality and portion sizes.
Station Management: Set up and stock assigned kitchen stations with necessary tools, equipment, and food supplies.
Sanitation & Safety: Clean and sanitize work surfaces, equipment, and utensils; follow food storage rules and FIFO (First-In, First-Out) rotation.
Communication: Coordinate smoothly with other cooks, servers, and kitchen management during peak hours. [1, 2, 3, 4, 5, 6, 7, 8, 9, 10]

RESTAURANT COOK

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