Staff Cook

Roles and Responsibilities:

1. Meal Preparation:
   • Cook daily meals for staff based on the planned menu.
   • Follow dietary restrictions and portion guidelines.
   • Prepare ingredients by washing, chopping, and marinating as needed.
2. Kitchen Management:
   • Maintain cleanliness and hygiene in the kitchen and dining areas.
   • Ensure proper storage of food and ingredients.
   • Monitor kitchen equipment and report any maintenance needs.
3. Inventory and Supplies:
   • Check stock levels of ingredients and request supplies as needed.
   • Receive and inspect deliveries for quality and accuracy.
4. Food Safety Compliance:
   • Follow health and safety regulations strictly.
   • Ensure proper food handling, storage, and disposal practices.
5. Menu Input and Planning:
   • Assist in planning nutritious and cost-effective menus.
   • Provide suggestions based on seasonal availability and staff preferences.
6. Team Collaboration:
   • Coordinate with kitchen helpers or other cooks (if any).
   • Communicate with administrative staff regarding schedules or special requests.