Cook

Overview

The Cook is mainly responsible for working collaboratively and communicating effectively with other kitchen staff to support the smooth and efficient running of the kitchen. They execute recipes and pay close attention to detail to ensure presentation and production of food is synonymous with Milos standards. 

Primary roles and responsibilities 

• Prepares ingredients and recipe components for each menu offering, exhibits familiarity with recipes
• Reports for duty punctually for every shift, in complete, clean uniform and footwear as required for the role 
• Sets up station with all necessary supplies and ensures they are well stocked at all times 
• Maintains food freshness through proper product rotation 
• Prepares menu items in cooperation with the rest of the kitchen staff, follows recipes as indicated and instructed by Chefs
• Works to ensure minimal waste of fresh products 
• Answers, reports and follows executive or sous chef’s instructions
• Ensure that food comes out simultaneously, at the highest quality and in a timely manner
• Complies with nutrition, sanitation regulations and safety standards to ensure the well-being of guests and staff alike 
• Always leaves station clean and tidy at the end of each shift to prepare for the next service 

Requirements

• A minimum of one (1) year experience as a cook 
• Comfortable in a fast-paced, high-pressure environment
• Strong organizational skills 
• Works well as part of a team  
• Able to multi-task, is receptive to feedback and direction
• Good command of English
• Good knowledge of food hygiene and culinary techniques 

Last updated on Feb 14, 2022