**JOB DESCRIPTION: COOK** **Department:** Kitchen **Position:** Cook **Work schedule:** Monday to Monday with one (1) compensatory day per week **Working hours:** Rotating shifts **Job objective** Prepare, cook and present restaurant food, ensuring quality, hygiene, food safety and compliance with established standards, contributing to customer satisfaction. **Functions and responsibilities** * Prepare food according to the established menu, recipes and restaurant standards. * Perform pre-service preparation (mise en place). * Ensure proper handling, preservation and storage of food in accordance with hygiene and food safety regulations. * Maintain the work area, equipment and utensils clean, organized and in good condition. * Control portion sizes, cooking times and dish presentation. * Verify the quality, freshness and rotation of supplies (FIFO). * Comply with occupational health and safety protocols within the kitchen area. * Assist in receiving and inspecting raw materials when required. * Promptly report any incidents, equipment damage or supply shortages to the immediate supervisor. * Fulfill assigned rotating shifts, working from Monday to Monday with one weekly compensatory day. * Assist with general kitchen tasks as needed for service. **Job conditions** * Work under pressure and as part of a team. * Prolonged standing. * Exposure to high temperatures and handling of sharp or pointed utensils. Employment type: Full-time