Cooking Staff × Industry & Occupation: Service, Retail & Sales
23 jobs found.
Cafeteria Worker (Excluding Dishwashing Area)
This occupation involves plating, serving, transporting ingredients, cleaning, etc., in cafeterias at schools, companies, hospitals, and the like. Dishwashing tasks are not included.
Dishwashing Attendant
This job involves washing, disinfecting, drying, organizing, and storing dishes and cooking utensils in restaurants, hotels, and other food service establishments. It maintains hygiene standards and supports kitchen staff.
Pizza Delivery Cook
Pizza delivery cooks handle a series of cooking tasks from shaping pizza dough, adding toppings, baking, and packaging based on customer orders.
Cook (Chain Restaurants)
A job in the kitchen of a chain restaurant, following manuals to handle ingredient preparation, cooking, plating, cleaning, etc., responsible for providing uniform dishes and hygiene management.
Cook (Central Kitchen)
A job that efficiently prepares and provides large quantities of meals for school lunches or restaurant chains in the kitchen of a central kitchen.
Kitchen Assistant, Cook Apprentice
In restaurants, school meal facilities, and the like, performs ingredient preparation, washing, plating, cleaning, etc., to support the cooking tasks of cooks.
Turkish Cuisine Cook
The profession of preparing and serving traditional Turkish cuisine.
Family Restaurant Cook (Those Engaged in Manual Cooking Work)
A job that handles everything from ingredient preparation to cooking, plating, and hygiene management following the manual at family restaurants.
Beijing Cuisine Chef
A Beijing cuisine chef is a specialist who uses techniques and recipes from Chinese cuisine developed mainly in Beijing to handle everything from ingredient preparation to cooking and plating.
Vietnamese Cuisine Chef
A Vietnamese cuisine chef is a profession responsible for all cooking tasks at restaurants serving traditional Vietnamese dishes such as pho, fresh spring rolls, and banh mi. Cooking techniques using local ingredients and seasonings, along with hygiene management knowledge, are required.