Cocinero PS 716

About the role

The Cook (Cocinero) is responsible for preparing, breading, and frying menu items while ensuring product quality, safety, and compliance with hygiene and environmental standards. The role supports kitchen operations during peak demand and assists with ancillary tasks as needed.

Key responsibilities

• Inspect and activate kitchen equipment before use, reporting any anomalies to ensure staff safety and equipment longevity.
• Receive, store, and manage raw materials (e.g., chicken, potatoes, bread, salads) while monitoring expiration dates.
• Execute breading and frying processes according to defined parameters and protocols.
• Monitor hot and cold equipment temperatures regularly, identifying leaks or packaging issues.
• Perform scheduled cleaning tasks: oil drainage and replacement, utensil washing, grease trap cleaning, and overall kitchen and storage area sanitation.
• Control product rotation, manage staggered fryer operation based on demand, and prevent raw material spoilage.
• Assist with order fulfillment, packaging, and timely delivery during high‑volume periods.
• Support newly hired kitchen staff to accelerate their independent operation.
• Participate in emergency or special tasks such as opening the outlet, COVID‑19 prevention protocols, customer service, and delivery logistics.

Required profile

• Ability to follow safety and equipment activation procedures.
• Attention to product freshness and expiration monitoring.
• Capability to work under variable demand and maintain quality standards.
• Willingness to support team members and handle additional responsibilities during peak times or emergencies.

Required skills

• Food preparation and frying techniques.
• Breading (empanizado) processes.
• Temperature monitoring of cooking equipment.
• Equipment maintenance and oil change procedures.
• Sanitation and cleaning of kitchen areas and grease traps.