RESTAURANT COOK

About this role

Wash, peel, chop, cut, and season food items (meats, vegetables, fish) before and during service. Recipe Execution: Follow standardized recipes and plating guides accurately to ensure consistent quality and portion sizes. Station Management: Set up and stock assigned kitchen stations with necessary

This is a short preview. Read the full description on MyCareersFuture before you apply.

• F&B
• Communication
• Upselling
• Cooking
• Cutting

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