The Cook is responsible for preparing, cooking, and presenting authentic French cuisine, ensuring high quality, consistency, and adherence to culinary standards. This role requires strong knowledge of French culinary techniques, traditional recipes, and seasonal ingredients, while maintaining efficiency and cleanliness in the kitchen.
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Key Responsibilities
Prepare and cook dishes (starters, mains, desserts) according to the restaurant’s menu and culinary standards.
Master classic French techniques (e.g., sautéing, braising, poaching, baking, sauce preparation).
Ensure portion control, presentation, and consistency of each dish.
Assist in menu development, incorporating seasonal products and traditional specialties.
Maintain cleanliness, hygiene, and organization of the kitchen in compliance with food safety regulations.
Monitor stock levels, order supplies, and minimize waste.
Collaborate with the kitchen team to ensure smooth service during peak hours.
Train and mentor junior staff or apprentices when required.
Uphold health & safety standards (HACCP or equivalent).
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Skills & Qualifications
Proven experience as a cook or chef specializing in Mediterranean cuisine .
Strong knowledge of sauces, pastry basics, and regional French specialties.
Ability to work under pressure and manage multiple orders simultaneously.
Attention to detail, creativity, and a passion for authentic French food.
Good communication and teamwork skills.
Flexibility to work evenings, weekends, and holidays as required.
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Working Conditions
Fast-paced kitchen environment.
Standing for long periods, exposure to heat and kitchen equipment.
Shifts may include evenings, weekends, and holidays.