Production Cook II

Mission

ESSENTIAL FUNCTIONS

• Prepare and handle ingredients, ensuring they are properly measured, cut, and portioned for cooking.
• Demonstrate proficiency in various cooking methods, including sautéing, braising, roasting, baking, grilling, and others.
• Follow complex recipes and techniques provided by the Head Chef or Sous Chef, ensuring precision in preparation and cooking.
• Contribute ideas and suggestions for menu development, daily specials, and improvements to existing dishes.
• Oversee and manage a specific kitchen station (e.g., grill, sauté, pastry) during service, ensuring all dishes are cooked to perfection and delivered timely.
• Maintain high-quality standards for taste, texture, and presentation of dishes, conducting regular quality checks.
• Adhere to strict food safety and sanitation standards, ensuring a clean and organized work area and proper storage of ingredients.
• Provide guidance and training to Cook 1 and other junior kitchen staff, helping them develop their culinary skills.
• Assist in monitoring kitchen supplies, tracking stock levels, and notifying senior staff when items need to be ordered.
• Work with the kitchen team to ensure a smooth workflow, minimize waste, and maintain an efficient pace during busy service hours.
• Accommodate special dietary requests or restrictions and ensure the availability of alternative dishes when needed.
• Participate in regular cleaning, maintenance, and organization of kitchen equipment and utensils.
• Maintain efficient standards of operation and time preparation periods to meet service schedules.
• May be required to butcher meats, fish, and poultry for portioning and production.
• May be required to assist in the setting up, serving, and cooking of menu items required for special functions, catered events.
• Ensure compliance with all applicable requirements related to product and service quality, environmental standards, food safety, and health and safety regulations.
• Promote a safe and healthy work environment by preventing work-related injuries and illnesses, eliminating hazards, and reducing health and safety risks.
• Compliance with Hazard Analysis Critical Control Points (HACCP)/General manufacturing practices (GMP) guidelines for personal hygiene and observe security precautions as mandated by unit management.

Qualifications and Requirements

• High school diploma or equivalent; culinary education or certification preferred.
• 2–3 years of professional cooking experience in a high-volume kitchen.
• Strong knowledge of cooking techniques, cuisines, and ingredients.
• Familiarity with kitchen equipment and tools, with safe and effective handling skills.
• Excellent organizational and multitasking abilities in a fast-paced environment.
• Attention to detail and a passion for creating visually appealing, flavorful dishes.
• Strong time management skills and ability to work under pressure.
• Effective communication and teamwork skills.
• Positive, proactive attitude with a commitment to continuous learning and growth.
• Compliance with Hazard Analysis Critical Control Points (HACCP)/General manufacturing practices (GMP) guidelines for personal hygiene and observe security precautions as mandated by unit management.
• Dependable, punctual, and satisfactory attendance will be required.

Compétences

• Cooking
• Knives skills