Cook

Torsap Thai Kitchen; Conway (AR); On-site; USD 30,000 - 40,000; Full time

Job summary

Torsap Thai Kitchen in Conway, Arkansas is seeking a skilled Cook who is responsible for preparing a variety of hot food products including meats, fish, vegetables, and soups. As a Cook, you will ensure food safety, manage freshness, and comply with cooking standards. This role encompasses various activities from cooking and portioning food to maintaining cleanliness in the kitchen. The ideal candidate demonstrates strong culinary skills and a commitment to quality and safety in food preparation.

Responsibilities

• Cook meats, fish, vegetables, soups, and other hot food products.
• Inspect and maintain food preparation areas for safety.
• Ensure food is stored and cooked at correct temperatures.
• Manage freshness of food ingredients.
• Comply with the restaurant’s standard portion sizes.
• Stock and maintain levels of food products at line stations.
• Handle, store, and rotate food products according to policies.
• Turn or stir foods to ensure even cooking.
• Season and cook food per recipes or personal judgment.
• Bake, roast, broil, and steam various foods.
• Portion, arrange and garnish food.
• Observe food to determine if cooked adequately.
• Follow proper plate presentation and garnish setup.
• Wash, peel, cut, and seed fruits and vegetables.
• Carve and trim meats for service or sandwiches.
• Assist in food prep during off-peak periods.
• Fill-in for fellow employees during emergencies.
• Close the kitchen following the checklist.
• Attend scheduled employee meetings.
• Coordinate with fellow employees to meet guests’ needs.

Tools

Commercial use blenders

Grinders

Slicers

Broilers

Convection ovens

Deep fryers

Griddles

Grills

Microwave ovens

Ranges

Rotisseries

Steamers

Boning knives

Chefs' knives

Cutting machinery

Job description

JOB SUMMARY

Cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Activities & Responsibilities

• Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food‑handling practices.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Responsible for the quality of products served.
• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes or personal judgment and experience.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Follow proper plate presentation and garnish set up for all dishes.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Assists in food prep assignments during off‑peak periods as needed.
• Substitute for or assist other cooks during emergencies or rush periods.
• Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill‑in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental

• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Coordinate and supervise work of kitchen staff.
• Prepare relishes and hors d'oeuvres.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Bake breads, rolls, cakes, and pastries.

Tools & Software

• Commercial use blenders, grinders, slicers, broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers, cutlery (boning knives, chefs' knives, paring knives), ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens), Cutting machinery
• Domestic knives (cimeter knives, filet knives, utility knives)
• Food safety labeling systems