A Production Cook II 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.

 

ESSENTIAL FUNCTIONS:

• Prepare and handle ingredients, ensuring they are properly measured, cut, and portioned for cooking.
• Demonstrate proficiency in various cooking methods, including sautéing, braising, roasting, baking, grilling, and others.
• Follow complex recipes and techniques provided by the Head Chef or Sous Chef, ensuring precision in preparation and cooking.
• Contribute ideas and suggestions for menu development, daily specials, and improvements to existing dishes.
• Oversee and manage a specific kitchen station (e.g., grill, sauté, pastry) during service, ensuring all dishes are cooked to perfection and delivered timely.
• Maintain high-quality standards for taste, texture, and presentation of dishes, conducting regular quality checks
• Adhere to strict food safety and sanitation standards, ensuring a clean and organized work area and proper storage of ingredients.
• Provide guidance and training to Cook 1 and other junior kitchen staff, helping them develop their culinary skills.
• Assist in monitoring kitchen supplies, tracking stock level and notifying senior staff when items need to be ordered.
• Work with the kitchen team to ensure a smooth workflow minimize waste and maintaining an efficient pace during busy service hours.
• Accommodate special dietary requests or restrictions and ensure the availability of alternative dishes when needed.
• Participate in regular cleaning, maintenance, and organization of kitchen equipment and utensils.
• Maintain efficient standards of operation and time preparation periods to meet service schedules.
• May be required to butcher meats, fish and poultry for portioning and production.
• May be required to assist in the setting up, serving and cooking of menu items required for special functions, catered events.
• Ensure compliance with all applicable requirements related to product and service quality, environmental standards, food safety, and health and safety regulations.
• Promote a safe and healthy work environment by preventing work-related injuries and illnesses, eliminating hazards, and reducing health and safety risks.
• Compliance with Hazard Analysis Critical Control Points (HACCP)/General manufacturing practices (GMP) guidelines for personal hygiene and observe security precautions as mandated by unit management.

·         Satisfactory and punctual attendance are expected.

·         All other duties as assigned.

Qualifications and Requirements

• High school diploma or equivalent; culinary education or certification preferred.
• 2–3 years of professional cooking experience in a high-volume kitchen.
• Strong knowledge of cooking techniques, cuisines, and ingredients.
• Familiarity with kitchen equipment and tools, with safe and effective handling skills.
• Excellent organizational and multitasking abilities in a fast-paced environment.
• Attention to detail and a passion for creating visually appealing, flavorful dishes.
• Strong time management skills and ability to work under pressure.
• Effective communication and teamwork skills.
• Positive, proactive attitude with a commitment to continuous learning and growth.
• Compliance with Hazard Analysis Critical Control Points (HACCP)/General manufacturing practices (GMP) guidelines for personal hygiene and observe security precautions as mandated by unit management.
• Dependable, punctual and satisfactory Attendance will be required.