CHIEF COOK

Position Overview:

The Chief Cook is responsible for overseeing all kitchen operations, ensuring the preparation and presentation of high-quality dishes in accordance with company standards and hygiene regulations. This role involves supervising kitchen staff, managing inventory, maintaining cleanliness, and ensuring efficiency in all aspects of food production and service.

Key Responsibilities:

• Plan, prepare, and cook meals according to the menu and quality standards.
• Supervise and coordinate kitchen staff to ensure smooth operations during service hours.
• Maintain cleanliness and organization of the kitchen, cooking utensils, and storage areas in compliance with food safety and hygiene standards.
• Develop new recipes and improve existing dishes to meet customer preferences and seasonal requirements.
• Manage kitchen inventory, monitor stock levels, and place orders for ingredients and supplies as needed.
• Control food costs and minimize waste through proper portioning and inventory management.
• Ensure all food items are prepared within the prescribed time and meet company taste and presentation standards.
• Train and guide junior cooks and kitchen helpers in proper cooking techniques and kitchen safety.
• Collaborate with management to plan special menus and events.
• Ensure all kitchen equipment is properly maintained and report any faults promptly.

Requirements:

• Diploma or Bachelor’s degree in Hotel Management, Culinary Arts, or equivalent professional training.
• Minimum 5–7 years of experience in a commercial kitchen, including at least 2 years in a supervisory or senior cook position.
• Strong knowledge of international and local cuisines.
• Excellent understanding of food safety, hygiene regulations, and kitchen best practices.
• Good leadership, communication, and team management skills.
• Ability to work under pressure and maintain high standards during peak service hours.
• Flexibility to work weekends, holidays, and extended hours when required.