Cook
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- Follow standard recipes and plating guidelines to ensure consistency in food quality and presentation.
- Maintain professional and respectful working relationships with supervisors, managers, and fellow team members.
- Demonstrate flexibility in working hours based on the operational needs of the restaurant.
- Be able to stand and work in a kitchen environment for up to 10 hours.
- Carry out all duties and responsibilities assigned by Management.
- Assist in achieving kitchen food cost targets while minimizing food waste.
- Promote energy conservation through mindful and efficient work practices.
- Deliver the “Blue Cilantro Experience” by preparing and serving menu items to the highest standards.
- Support the team wherever necessary to fulfill special guest requests and exceed expectations.
- Monitor kitchen equipment and maintenance issues, reporting any defects promptly to the Sous Chef or Chef de Partie.
- Report for duty on time, in the correct uniform, and at the assigned outlet. Complete opening duties
- Set up workstations with the required mise en place, tools, equipment, and supplies according to established standards.
- Inspect the cleanliness and functionality of all tools, equipment, and supplies to ensure compliance with standards.
- Review daily production schedules and par stock levels.
- Prioritize tasks and production requirements for the day.
- Notify the Sous Chef or Chef de Partie of any supplies that need to be requisitioned.
- Retrieve supplies from storage areas and stock them in designated locations.
- Report any food shortages before stock is depleted.
- Inform the Sous Chef or Chef de Partie of excess food items that may be used for specials or in other kitchen areas.
- Return all food items to their proper storage locations.
- Ensure proper stock rotation of all returned products.
- Properly wrap, cover, label, and date all stored items.
- Maintain cleanliness and organization of all storage areas.
- Clean, sanitize, and maintain all food preparation areas, shelves, and refrigeration units.
- Return all cleaned utensils and equipment to their designated storage areas.
- Switch off equipment not required for the next shift.
- Restock any items depleted during the shift. Closing Duties & Responsibilities
- Break down and clean workstations according to departmental standards.
- Perform additional tasks or special projects as assigned by Management.
- Handle guest comments and complaints professionally, taking immediate corrective action to ensure guest satisfaction.
- Accommodate and respect guest preferences and requests communicated by service staff.
- Prepare and present all food items in a timely manner for meal service.
- Communicate guest feedback, both positive and negative, to the Executive Chef and take appropriate action when necessary.
- Maintain high standards of kitchen cleanliness and hygiene in compliance with HACCP procedures and Hygiene Officer guidelines.
- Continuously disinfect and sanitize cutting boards, worktables, and food preparation surfaces throughout the shift.
- Operate all kitchen equipment safely and correctly.
- Report all accidents or incidents immediately, regardless of severity.
- Respond appropriately to all restaurant emergencies and safety situations. Only qualified persons will be interviewed.
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