Cook

Responsibilities Preparation: Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and various other kitchen equipment. Cooking: Cook steaks and other cuts of meat to each customer’s unique specifications while maintaining the high quality of the ingredients. Frying: Operate deep-fryers and prepare dishes such as fried chicken, fish, French fries, onion rings, and other fried appetizers. Expo: Ensure that the food presentation meets the steakhouse’s standards. Coordinate with the serving staff to ensure timely delivery of food items. Grilling: Grill various foods. You must understand the grill area layout, what each grill does, and the proper cooking times and temperatures. Cleaning: Maintain cleanliness and comply with food sanitation requirements by adequately handling food and ensuring correct storage. Inventory: Conduct regular inventory checks and assist in maintaining the kitchen’s inventory levels. Teamwork: Collaborate with the kitchen team and work harmoniously with fellow staff. Customer Service: Occasionally interact with guests, ensuring they enjoy their dining experience and handle their complaints professionally if they arise. Qualifications Proven cooking experience is Preferred but not required, including experience as a line chef, restaurant cook, or prep cook. Excellent understanding of various cooking methods, ingredients, equipment, and procedures. Accuracy and speed in executing assigned tasks. Familiar with the industry’s best practices. #J-18808-Ljbffr Torsap Thai Kitchen