Cooking Helper

Cook Roles and Responsibilities (Healthy Food Preparation) Primary Duties: Healthy Ingredient Preparation: Wash, chop, and prepare fresh fruits, vegetables, whole grains, and lean proteins. Use minimal processed foods, opting for organic or locally sourced ingredients when possible. Substitute unhealthy ingredients with nutritious alternatives (e.g., olive oil instead of butter, whole grains instead of refined carbs). Nutritious Cooking Techniques: Cook using health-conscious methods such as steaming, baking, grilling, or sauting with minimal oil. Avoid deep frying, heavy creams, and excessive sodium or sugar. Maintain nutritional value during preparation by avoiding overcooking. Menu Adherence and Customization: Follow specific healthy recipes or dietary plans (e.g., low-carb, gluten-free, plant-based). Prepare meals that meet dietary requirements like vegan, keto, diabetic-friendly, or allergen-free. Collaborate with dietitians or nutritionists when necessary. Food Safety and Hygiene: Maintain a clean, sanitary, and organized kitchen space. Follow food safety guidelines (HACCP or local health codes). Ensure proper food storage and temperature control to prevent contamination. Portion Control and Presentation: Measure ingredients accurately to maintain nutritional integrity. Control portion sizes in line with healthy eating standards. Present food in an appealing and appetizing manner to encourage healthy eating habits. Inventory and Sustainability: Monitor inventory of healthy and specialty ingredients. Minimize food waste and practice sustainable cooking habits. Use eco-friendly kitchen products when possible. Teamwork and Communication: Work with kitchen staff to coordinate meal timing and preparation. Communicate clearly with servers or clients about ingredients and potential allergens. Support a team culture focused on wellness and health-conscious service.