Cook

- Proficient in preparing Western cuisine - Able to execute mise en place effectively - Familiar with basic sauces and dressings - Mastery in cutting vegetables, meat, fish, and poultry - Understanding of storage systems in chillers and freezers - Competent in operating commercial kitchen equipment - Knowledgeable in HACCP and Kitchen Hygiene Sanitation - Understanding of Foodborne Illness prevention - Capable of following recipes and adhering to existing SOPs - Team player with the ability to work both independently and collaboratively