The primary duty of a Cook is to assist the Chef in the day-to-day operations of the kitchen. The main duties include:
Assisting the chef in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients
Cleaning and sanitizing the food preparation areas based on company and industry hygiene codes and health and safety standards
Washing, disinfecting and properly storing cooking and kitchen utensils and equipment
Weighing and storing ingredients and food supplies
Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens
Managing inventory, unloading supplies and organizing the storeroom
Assist with other winery needs as requested.
Assistant Cook skills and qualifications: A successful Assistant Cook candidate will have various prerequisite skills and qualifications needed to perform duties effectively. These qualifications include:
Experience in kitchen operations
In-depth understanding of food health and safety regulations
Exceptional time management and organizational skills
Excellent verbal communication skills
Exceptional physical stamina and strength
Ability to work as part of a team
Thoroughness and attention to detail
Safe- Serve Certificate