Cook I📣 Job Ad

About the Role – Cook I at Four Points, Riyadh

Four Points is seeking a dedicated Cook I to join our team in Riyadh. This full-time position involves the preparation of meals, ensuring adherence to culinary standards, and maintaining high levels of food quality and presentation. The role is central to delivering exceptional dining experiences for our guests.

Key Culinary Responsibilities

The Cook I is primarily responsible for the precise execution of food preparation and cooking tasks, ensuring all dishes meet established quality and presentation standards.

• Prepare and cook food items according to specified recipes, quality standards, and presentation guidelines.
• Prepare various cold food items as required.
• Accurately regulate the temperature of cooking equipment, including ovens, broilers, grills, and roasters.
• Manage the thawing process of food items from freezer storage to refrigeration.
• Ensure proper portioning, arrangement, and garnishing of all prepared food.
• Maintain detailed food logs and continuously monitor the quality and quantity of prepared dishes.

Operational Support and Communication

This role also involves active participation in kitchen operations, including effective communication and adherence to operational protocols to ensure smooth service delivery.

• Communicate promptly regarding assistance needed during peak service periods.
• Inform the Chef of any excess food items that could be utilized for daily specials.
• Liaise with Food & Beverage service staff regarding menu specials and any out-of-stock items.
• Actively contribute to maintaining and ensuring the overall quality of all food items.

Workplace Standards and Professional Conduct

The Cook I is expected to uphold professional standards, support team objectives, and adhere to all company policies and procedures, including safety and security guidelines.

• Assist management in various employee-related tasks, including hiring, training, scheduling, evaluation, and coaching; serve as a role model.
• Comply with all company, safety, and security policies; report maintenance needs, accidents, injuries, and unsafe conditions to management; complete required safety training and certifications.
• Maintain a clean and professional uniform and personal appearance; ensure confidentiality of proprietary information and protect company assets.
• Anticipate and address guests’ service needs with clear and professional language.
• Develop and maintain positive working relationships, support team goals, and respond appropriately to employee concerns.
• Ensure consistent adherence to quality expectations and standards across all tasks.

Physical Demands and Qualifications

This role requires certain physical capabilities and specific educational and professional qualifications to perform the duties effectively.

• Ability to stand, sit, or walk for extended periods; reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Capable of moving, lifting, carrying, pushing, pulling, and placing objects weighing up to 25 pounds without assistance.
• Education: A Technical, Trade, or Vocational School Degree is required.
• Related Work Experience: At least 3 years of related work experience is essential.
• Supervisory Experience: No supervisory experience is required for this position.

Employment Details

This is a full-time position requiring a minimum of 3 years of relevant experience in a culinary setting. The salary for this role will be discussed during the interview process.