Cook

The Cook is responsible for the preparation, production, and presentation of the established menus, guaranteeing the quality of service and compliance with the food safety, hygiene, and productivity standards defined by the company.

They must organize their daily work to ensure correct culinary production, adapting to service volumes and the specific needs of the center, whether it be a school, hospital, residence, or company.

Prepare and cook daily menus following the established technical sheets, recipes, and procedures.

Prepare the raw materials necessary for the production of the service.

Supervise and control the cooking processes, guaranteeing the quality and presentation of the dishes.

Manage and optimize the use of raw materials, minimizing shrinkage and waste.

Control the temperatures of food preparation, preservation, and service.

Collaborate in the reception, storage, and correct preservation of goods and raw materials.

Place product orders when appropriate and report on supply needs.

Comply with and ensure compliance with hygiene, food handling, and food safety regulations. Complete HACCP records and other documentation required by the center.

Guarantee the correct management of allergens and special diets according to the needs of the users.

Keep kitchen equipment, utensils, and facilities clean and orderly.

Collaborate with the Head Chef in the organization and coordination of the daily service tasks.

Supervise and support kitchen assistant staff when necessary. Ensure compliance with occupational risk prevention regulations.