COOK,1 and 2

Cook 1 (Senior Cook)

Qualifications:

• High school diploma or equivalent; culinary certificate is an advantage.
• Minimum 3–5 years of experience as a cook in a restaurant, hotel, or catering environment.
• Strong knowledge of food preparation, cooking techniques, and kitchen operations.
• Ability to prepare and present dishes according to recipes and quality standards.
• Knowledge of food safety, hygiene, and sanitation regulations.
• Ability to supervise junior kitchen staff and work under pressure.
• Good communication and teamwork skills.

Cook 2 (Junior Cook / Line Cook)

Qualifications:

• High school diploma or equivalent.
• Minimum 1–3 years of experience in a kitchen or food service environment.
• Basic knowledge of food preparation and cooking methods.
• Familiarity with food safety and hygiene standards.
• Ability to follow recipes and instructions accurately.
• Willingness to learn and work in a fast-paced environment.
• Good teamwork and time management skills.

Main Difference

• Cook 1: More experienced, can handle complex cooking tasks and may supervise others.
• Cook 2: Supports kitchen operations, prepares ingredients, and assists senior cooks.

Work Location: In person