Assistant Cook at The Foodhub by CWC

Job Summary 

The Assistant Cook will support the cook and kitchen team in preparing high-quality meals in accordance with established recipes and standards. This role involves assisting with food preparation, ensuring cleanliness and organization in the kitchen, and maintaining proper food handling and safety practices. The ideal candidate is passionate about cooking, has attention to detail, and works well in a fast-paced environment.

Operational Responsibilities

• Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, grills, fryers, and other kitchen equipment.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Participate in the prepping and blending of vegetables
• Know and compile consistently with the restaurant’s standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Responsible for the quality of products served.
• Stock and maintain sufficient levels of food products at line stations to support a smooth service period.
• Handle, store, and rotate all food products and supplies according to restaurant policies and procedures.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes or personal judgement and experience.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Weigh, measure, and mix ingredients according to recipes or personal judgement, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Follow proper plate presentation and garnish setup for all dishes.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Assists in food prep assignments during off-peak periods as needed.
• Substitute for or assist other cooks during emergencies or rush periods.
• Close the kitchen following the closing checklist for kitchen stations and assist others in closing the kitchen.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Coordinate with and assist fellow employees in meeting guests’ needs and supporting the operation of the restaurant.
• Fill in for fellow employees where needed to ensure guest service standards and efficient operations.
• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Keep records and accounts.

Requirements

• Relevant professional certificate is an added advantage
• A minimum of 3 years work experience in a similar role
• Understanding of industry safety standards
• Knowledge of various cooking methods and ingredients
• Manual dexterity for handling kitchen equipment and utensils
• The ability to meet the physical demands of the job, such as standing up for long hours
• Working well within a team
• Ability to multitask
• Task management
• Customer service skills
• Excellent interpersonal skills
• Excellent judgement