Job Description

Roles & Responsibilities

Job Summary:

The Chief Cook is responsible for leading the culinary operations of a catering service of a particular site. This includes menu development, food preparation, team supervision, ensuring high-quality food standards, and maintaining a safe and clean kitchen. The Chief cook will work closely with the Site Manager and others to ensure a seamless culinary experience.

Key Responsibilities:

• The Chief cook oversees all kitchen operations, including menu planning, food preparation, staff supervision, and compliance with food safety standards. The role ensures high-quality meals are delivered efficiently and cost-effectively to meet client and catering requirements.

• Plan, design, and update menus in line with client needs, seasonal availability, and nutritional requirements.

• Supervise and coordinate all kitchen staff, including cooks, assistant cooks, and stewards.

• Oversee food preparation and cooking to ensure consistent quality, taste, and presentation.

• Ensure compliance with HACCP, food safety, hygiene, and occupational health standards.

• Monitor inventory, order supplies, and coordinate with storekeepers and procurement to maintain stock levels.

• Conduct regular inspections of kitchen, storage, and equipment for cleanliness and efficiency.

• Train, mentor, and develop kitchen staff to improve skills and maintain high performance.

• Handle client feedback on food quality and take corrective action when needed.

Desired Candidate Profile

• Diploma in Culinary Arts or equivalent professional qualification.

• Minimum 8 years’ experience in catering, hotels, or large-scale food service, including at least 3–5 years in a supervisory/Chief cook role.

• Experience in bulk cooking and catering for large groups is essential.

• Strong leadership and team management skills.

• Excellent knowledge of international cuisines / Arabic, nutrition, and dietary requirements.
  

Note: Candidates meeting above criteria’s will be contacted