Job Description: Cook 1

Position: Cook 1 Department: Culinary/Food Services

Reports To: Head Chef or Sous Chef

Job Summary: Cook 1 is an entry-level position within the culinary department of a

restaurant, hotel, catering company, or any other food service establishment. The
Cook 1 is responsible for assisting in the preparation, cooking, and presentation of
various dishes under the guidance of the kitchen's senior staff. They play a crucial
role in ensuring that high-quality, delicious, and visually appealing food is
consistently delivered to customers or guests.

Key Responsibilities:

1. Food Preparation: Assist in the preparation of ingredients by chopping, slicing,

dicing, and other necessary tasks as directed by the senior kitchen staff.
2. Cooking: Execute basic cooking tasks, such as grilling, baking, frying, sautéing, and
boiling, as per the recipes provided by the Head Chef or Sous Chef.
3. Recipe Adherence: Follow recipes, portion control guidelines, and food preparation
procedures to maintain consistency in the taste, texture, and presentation of dishes.
4. Sanitation: Maintain a clean and organized work station, including proper storage of
ingredients and equipment, and adhere to food safety and sanitation standards.
5. Quality Control: Ensure that all food items are prepared to the highest quality
standards and meet the establishment's specifications before being served to
customers or guests.
6. Food Presentation: Assist in the plating and presentation of dishes, ensuring they are
visually appealing and appetizing.
7. Stock Management: Assist in monitoring inventory levels of kitchen supplies,
informing senior staff when items need to be replenished.
8. Collaborate with Team: Work cooperatively with other kitchen staff to ensure a
smooth and efficient workflow, helping each other as needed.
9. Cleanliness: Participate in the cleaning and maintenance of kitchen equipment,
utensils, and work areas as required.
10. Learn and Improve: Seek opportunities to learn new cooking techniques, recipes, and
skills to grow as a cook and contribute to the team's overall culinary expertise.
11. Adherence to Regulations: Follow health and safety regulations, food handling
procedures, and company policies at all times.
 Qualifications and Requirements:

 High school diploma or equivalent is typically required.

 Some culinary education or relevant cooking experience is preferred.
 Basic knowledge of food preparation techniques and cooking methods.
 Understanding of food safety and sanitation practices.
 Ability to work in a fast-paced environment and handle multiple tasks
simultaneously.
 Physical stamina and the ability to stand for extended periods and lift heavy objects.
 Strong attention to detail and a commitment to delivering high-quality food.
 Willingness to take direction and learn from senior kitchen staff.
 Good communication skills and the ability to work well within a team.

Note: The specific duties and responsibilities of a Cook 1 may vary depending on the
establishment's size, type, and level of cuisine served. Additionally, as Cook 1 is an
entry-level position, opportunities for advancement and promotion within the
culinary department may be available based on performance and experience.