Chef Cook

Overview

The Chef Cook will direct all culinary activities for a catering operation at a specific location. Responsibilities include developing menus, overseeing food preparation, managing kitchen staff, ensuring food quality, and upholding safety and sanitary standards. The position partners with the Site Manager and other personnel to deliver a smooth dining service.

Key Duties

• Manage complete kitchen functions including menu design, cooking, staff direction, and adherence to food safety protocols.
• Create and update menus considering client preferences, seasonal product availability, and nutritional guidelines.
• Lead and supervise the kitchen team, including cooks, assistants, and stewards.
• Maintain high standards in food preparation, flavor consistency, and presentation.
• Ensure compliance with HACCP, food safety, hygiene, and occupational health regulations.
• Monitor and control inventory, coordinate supply ordering with storage and procurement departments.
• Regularly inspect kitchen areas, storage, and equipment for cleanliness and operational efficiency.
• Provide training, mentoring, and development to kitchen staff to enhance skills and performance.
• Address and resolve client feedback relating to food quality.

Qualifications and Experience

• Possession of a Diploma in Culinary Arts or an equivalent certification.
• At least 8 years of experience within catering, hotel, or large food service establishments, including 3 to 5 years in a leadership or chief cook capacity.
• Hands-on experience with bulk food preparation for large groups is mandatory.
• Proven leadership abilities and skillful team management.
• An excellent understanding of various international cuisines, including Arabic dishes, along with knowledge of nutrition and dietary needs.