Cook

Job Description – Cook (Catering Industry)

Position Overview:

The Cook is responsible for preparing, cooking, and presenting a wide variety of dishes according to the catering menu and client requirements. This role ensures that all meals are prepared with high quality, proper hygiene, and within the scheduled timelines to support smooth catering operations.

Key Responsibilities:

• Prepare and cook dishes according to the catering menu, event requirements, and standard recipes.
• Ensure food presentation and portion control meet quality and client expectations.
• Maintain cleanliness and organization of the kitchen, cooking utensils, and equipment.
• Follow proper food handling, storage, and sanitation procedures in compliance with food safety standards.
• Assist in planning and preparing ingredients for large-scale events.
• Monitor inventory levels of ingredients and supplies, and report shortages to the supervisor.
• Support the catering team in loading, unloading, and setting up food stations during events when required.
• Adhere to company policies, health, and safety regulations at all times.

Qualifications:

• High school diploma, vocational course, or equivalent education in Culinary Arts, Hospitality, or related field (preferred but not always required).
• Proven experience as a Cook, Line Cook, or Kitchen Staff in catering, restaurant, or hospitality industry.
• Knowledge of food safety standards, sanitation practices, and kitchen operations.
• Ability to cook for large groups while maintaining food quality and consistency.
• Strong time management skills and ability to work in a fast-paced environment.
• Flexibility to work on weekends, holidays, and extended hours depending on catering schedules.
• Team player with good communication and interpersonal skills.
• Physically fit and able to stand for long periods and lift moderately heavy items

Job Type: Full-time

Benefits:

• On-site parking
• Paid training
• Promotion to permanent employee

Work Location: In person