Job PurposeThe purpose of the cook’s job is to perform a variety of volume food preparation tasks as per the GMSS quality standards and with maximum standard, food hygiene, and quality within budget.
Responsibilities and Accountabilities- Producing food within standard recipes to ensure that the production is of the highest standards.
- Accountable for the overall cooking procedures of Arabic and/or Western and/or Continental and/or Indian and/or Filipino and/or International and/or Pastry and/or Bakery.
- Determining the proper cooking time and temperature.
- Leading a team of assistant cooks and ensures that all the duties assigned to them are appropriately done according to the GMSS quality standards.
- Providing support for all assistant cooks and staff members reporting to him.
- Taking inventory of supplies on hand and orders food supplies, ingredients, and other consumables on a scheduled basis as determined by menu and estimated number of diners.
- Ensuring the quality, safety, and personal work hygiene standards on the Kitchen section are up to the GMSS standards.
- Ensuring that all equipment in the kitchen are clean and in good working condition before use.
- Adhering to national health and safety regulations in all related sections.
- Assisting Chef/chief cook/supervisor in training staff and conducting on the job training.
- Assists and be present on the service line (If Project based).
- Controls portions/production wastage.
- Performs any other assignments delegated to him within all company’s locations.
Educational RequirementsMandatory:- Technical Certificate (Hotelier) or Diploma degree
Desirable:- * in Hospitality or Food production
ExperienceMandatory:- 35 yrs in a similar position
Desirable:- 5 + years
Competencies/Skills- Good Communication Skills
- Food costing, Inventory control, food sanitation and kitchen management.
- Experience in cooking Arabic and/or Western and/or Continental and/or Indian and/or Filipino and/or International and/or Pastry and/or Bakery food.
- Ability to handle large and small volumes food preparation.
- Mindful of food quality, food portioning and food presentation
- Attention to details
- Multitasking
- Bulk Cooking
- Ability to deal with employees from multi-cultural backgrounds
- Team Work
- Fully versed in HACCP as well as Food Safety
- Aware of costs and portion control as per company’s budgeted targets
- Good command of English
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