Job Description: Cook 2

Position: Cook 2 Department: Culinary/Food Services

Reports To: Head Chef or Sous Chef

Job Summary: Cook 2 is an intermediate-level position within the culinary

department of a restaurant, hotel, catering company, or any other food service
establishment. The Cook 2 is responsible for supporting the senior kitchen staff,
taking on more complex cooking tasks, and contributing to the overall efficiency and
quality of the kitchen operations. They are expected to have a good understanding
of various cooking techniques and a broader knowledge of recipes and ingredients.

Key Responsibilities:

1. Food Preparation: Prepare and handle ingredients, ensuring they are properly
measured, cut, and portioned for cooking.
2. Cooking Expertise: Demonstrate proficiency in various cooking methods, including
sautéing, braising, roasting, baking, grilling, and others.
3. Recipe Execution: Follow complex recipes and techniques provided by the Head Chef
or Sous Chef, ensuring precision in preparation and cooking.
4. Culinary Creativity: Contribute ideas and suggestions for menu development, daily
specials, and improvements to existing dishes.
5. Station Management: Oversee and manage a specific kitchen station (e.g., grill, sauté,
pastry) during service, ensuring all dishes are cooked to perfection and delivered
timely.
6. Quality Assurance: Maintain high-quality standards for taste, texture, and
presentation of dishes, conducting regular quality checks.
7. Food Safety and Hygiene: Adhere to strict food safety and sanitation standards,
ensuring a clean and organized work area and proper storage of ingredients.
8. Training and Mentorship: Provide guidance and training to Cook 1 and other junior
kitchen staff, helping them develop their culinary skills.
9. Inventory Management: Assist in monitoring kitchen supplies, tracking stock levels,
and notifying senior staff when items need to be ordered.
10. Orderliness and Efficiency: Work with the kitchen team to ensure a smooth workflow,
minimize wastage, and maintain an efficient pace during busy service hours.
11. Special Dietary Requirements: Accommodate special dietary requests or restrictions
and ensure the availability of alternative dishes when needed.
12. Kitchen Maintenance: Participate in regular cleaning, maintenance, and organization
of kitchen equipment and utensils.

Qualifications and Requirements:

 High school diploma or equivalent. Culinary education or relevant certification is an

advantage.
 At least 2-3 years of cooking experience in a professional kitchen environment.
 In-depth knowledge of various cooking techniques, cuisines, and ingredients.
 Familiarity with kitchen equipment and tools, with the ability to handle them safely
and effectively.
 Strong organizational skills and the ability to multitask in a fast-paced environment.
 Attention to detail and a passion for delivering visually appealing and delicious
dishes.
 Excellent time management skills and the ability to work under pressure.
 Effective communication and teamwork abilities.
 A positive and proactive attitude towards continuous learning and professional
growth.

Note: Cook 2 is a more advanced position that requires a higher level of culinary
skills and experience compared to Cook 1. Cook 2 individuals are expected to take
on more responsibilities in the kitchen and act as role models for junior staff.
Opportunities for further advancement within the culinary department may be
available based on performance and experience.