Position Type: Full-Time

Reports To: Sous Chef, assigned shift

Department: Culinary Production

Job Summary
We are a new chef-inspired food-service concept preparing for launch in Port of Spain. The business will focus on high-quality food, efficient kitchen execution, delivery, takeout, catering, digital ordering, and strong customer service.

The Cook will support daily kitchen operations by preparing, cooking, portioning, plating, garnishing, and packaging food items according to approved recipes, production standards, and service timelines.

This role requires a disciplined and reliable kitchen team member who can work across assigned stations, follow instructions from the Sous Chef, maintain cleanliness and food safety, support preparation for busy service periods, and help ensure that every order is accurate, consistent, and ready on time.

Key Responsibilities

Food Preparation and Cooking

• Prepare ingredients and food items according to approved recipes, prep lists, portion guides, and 

production standards. 

• Cook menu items using required methods, including grilling, frying, sautéing, baking, boiling, steaming,  roasting, or other assigned techniques. 

• Prepare meats, seafood, poultry, vegetables, sauces, garnishes, sides, and other menu components as 

directed. 

• Follow approved standards for taste, texture, portion size, temperature, presentation, and packaging. 

• Support preparation for delivery, takeout, pickup, catering, and special orders. 

• Assist with off-peak prep, next-day preparation, and restocking as required. 

Station Readiness and Service Execution

• Set up, stock, and maintain assigned kitchen stations before and during service. 

• Ensure sufficient food products, ingredients, containers, packaging, utensils, and supplies are available for smooth service. 

• Work efficiently during high-volume periods while maintaining quality, accuracy, and cleanliness. 

• Plate, garnish, pack, and hand over food items according to company standards and service requirements. 

• Communicate delays, shortages, quality concerns, or order issues promptly to the Sous Chef. 

• Assist other kitchen team members when required to maintain service flow. 

Recipe Consistency, Portion Control and Quality

• Follow printed or approved recipes, cooking methods, preparation notes, and presentation guidelines. 

• Portion ingredients and finished products according to standard portion sizes and recipe specifications. 

• Maintain consistency in food quality across all orders. 

• Check food appearance, doneness, temperature, and completeness before handover. 

• Report any product quality concerns, spoiled items, incorrect prep, or recurring kitchen issues to the Sous Chef. 

• Support menu testing, product trials, and recipe refinement as directed. 

Food Safety, Hygiene and Sanitation

• Maintain a clean, organized, and sanitary workstation throughout each shift. 

• Follow proper food handling, storage, labelling, rotation, and temperature-control procedures. 

• Comply with HACCP requirements, company hygiene rules, and public health standards for foodservice employees. 

• Clean and sanitize equipment, tools, surfaces, storage areas, and assigned kitchen stations as required. 

• Handle, store, and rotate food products properly to reduce spoilage and contamination risk. 

• Maintain high personal hygiene standards, including proper uniform, grooming, and food-handler discipline. 

Inventory, Stock Rotation and Waste Control

• Assist with receiving, checking, storing, rotating, and organizing food items and kitchen supplies. 

• Monitor stock levels at assigned stations and inform the Sous Chef of shortages or replenishment needs. 

• Use ingredients responsibly and minimize waste through proper portioning, storage, and handling. 

• Assist with inventory counts, stock checks, and kitchen organization as directed. 

• Report damaged, expired, missing, or poor-quality stock to the Sous Chef. 

Cleaning, Opening and Closing Duties

• Complete assigned opening, shift-change, and closing duties according to company checklists. 

• Ensure equipment is cleaned, switched off, stored, or secured as required. 

• Assist with closing the kitchen properly and supporting other team members with end-of-shift duties. 

• Report equipment faults, maintenance concerns, safety risks, or cleaning gaps to the Sous Chef. 

• Help maintain a safe, clean, and organized kitchen environment at all times.

Teamwork and Communication

• Work cooperatively with Sous Chefs, other Cooks, Shift Supervisors, Cashiers, Channel Coordinator, Drivers, and the Restaurant Operations Manager as required. 

• Communicate clearly and respectfully during service periods. 

• Attend staff briefings, training sessions, kitchen meetings, or menu orientation sessions when scheduled. 

• Follow reasonable instructions from the Sous Chef or Restaurant Operations Manager. 

• Support a disciplined, respectful, and team-focused kitchen culture. 

Required Experience and Qualifications

• Minimum of 3 years’ experience as a Cook, Line Cook, Prep Cook, Kitchen Assistant, or similar role in a restaurant, catering, hotel, food-service, or food-production environment. 

• Experience working on kitchen stations such as grill, fry, sauté, prep, plating, or packaging would be an asset. 

• Basic understanding of food handling, sanitation, kitchen safety, stock rotation, and portion control. 

• Ability to follow recipes, prep lists, checklists, and instructions accurately. 

• Valid Food Handler’s Badge required, or ability to obtain/update before employment. 

• CXC/CSEC qualifications or equivalent practical experience will be considered. 

• Basic culinary training or certification would be an asset but is not mandatory. 

Skills and Competencies

• Good basic cooking and food preparation skills. 

• Ability to work quickly, cleanly, and consistently in a fast-paced kitchen. 

• Strong attention to detail. 

• Good organization and multitasking ability. 

• Ability to follow instructions and work within approved recipes and standards. 

• Good communication and teamwork skills. 

• Reliable, punctual, disciplined, and respectful. 

• Ability to remain calm under pressure. 

• Commitment to food safety, cleanliness, and personal hygiene. 

• Willingness to work shifts, weekends, public holidays, early mornings, evenings, and extended hours as required. 

Physical and Working Conditions

• Required to stand for long periods during service. 

• Required to bend, reach, lift, carry, and move items as part of normal kitchen duties. 

• May be required to lift items up to approximately 50 lbs. 

• Work takes place in a busy kitchen environment with heat, noise, sharp tools, hot equipment, time pressure, and service deadlines. 

• Working hours will be rostered according to the needs of the restaurant. 

Candidate Profile

The successful candidate will be a dependable and focused kitchen professional who takes pride in preparing food properly, keeping their station clean, following recipes, and supporting the team during busy service periods.

This role is best suited to someone who understands that consistency matters. The customer experience will depend on food quality, portion accuracy, packaging, timing, cleanliness, and teamwork across every order.