Chief Cook

Key Responsibilities

A. Food Preparation

• Prepare ingredients such as vegetables, fruits, meat, poultry, seafood, dairy products, sauces, spices, and other food items.

• Wash, clean, peel, cut, chop, slice, dice, marinate, portion, and prepare ingredients as required.

• Follow standardized recipes and preparation methods.

• Prepare mise en place before service.

• Ensure all ingredients are fresh, properly stored, and ready for production.

• Maintain correct portion sizes to control food cost and ensure consistency.

• Prepare ingredients according to daily production requirements and expected guest demand.

B. Cooking

• Cook food using appropriate methods such as grilling, roasting, baking, frying, steaming, boiling, sautéing, braising, and simmering.

• Prepare dishes according to approved recipes and presentation standards.

• Maintain consistent taste, texture, temperature, colour, and appearance.

• Ensure food is cooked properly and safely.

• Adjust seasoning and cooking techniques where appropriate while maintaining the intended recipe.

• Prepare food orders accurately and within required service times.

• Handle multiple orders efficiently during peak periods.

• Ensure hot and cold food is maintained at appropriate temperatures.

C. Menu and Recipe Compliance

• Follow the approved menu, recipes, specifications, and portion standards.

• Maintain consistency between dishes and services.

• Inform the Head Chef or supervisor when ingredients are unavailable or of unacceptable quality.

• Assist with recipe testing and new menu development when required.

• Suggest improvements to dishes, preparation methods, and kitchen efficiency where appropriate.

D. Food Quality and Presentation

• Check the quality and freshness of ingredients before use.

• Ensure every dish meets the required quality and presentation standards.

• Garnish and plate food appropriately.

• Reject ingredients that are spoiled, contaminated, damaged, or below required quality.

• Minimize overcooking, wastage, and incorrect preparation.

• Maintain proper portion control.

E. Food Safety and Hygiene

• Follow all applicable food-safety, hygiene, and sanitation procedures.

• Maintain high standards of personal hygiene.

• Wear appropriate uniform, hair covering, footwear, and protective equipment where required.

• Wash and sanitize hands at appropriate times.

• Prevent cross-contamination between raw and cooked food.

• Use separate equipment and preparation areas where required for different food categories.

• Follow safe food storage, handling, cooking, cooling, reheating, and serving procedures.

• Check food temperatures as required.

• Follow allergen-control procedures and communicate allergen information accurately.

• Immediately report food-safety concerns, contamination, pest activity, or unsafe conditions to the supervisor.

F. Kitchen Cleanliness

• Keep workstations clean and organized throughout the shift.

• Clean and sanitize preparation surfaces, utensils, equipment, and cooking areas.

• Clean cooking equipment after use according to operating procedures.

• Dispose of food waste appropriately.

• Maintain clean refrigerators, freezers, shelves, storage areas, and kitchen floors.

• Follow the kitchen cleaning schedule.

• Ensure cleaning chemicals are stored and used safely.

• Leave the workstation clean and ready for the next shift.

G. Stock and Inventory Management

• Check ingredients and kitchen supplies before production.

• Inform the supervisor of low-stock or required items.

• Assist with receiving and checking food deliveries.

• Verify quantity, quality, freshness, packaging, and expiry dates.

• Store products correctly according to their storage requirements.

• Follow FIFO/FEFO principles where applicable.

• Label and date prepared and opened food items.

• Minimize food wastage and unnecessary consumption of ingredients.

• Assist with daily, weekly, or monthly stock counts when required.

H. Equipment Handling

• Operate kitchen equipment safely and correctly.

• Use knives, ovens, grills, fryers, mixers, slicers, refrigerators, freezers, and other kitchen equipment according to instructions.

• Keep equipment clean after use.

• Report damaged or malfunctioning equipment immediately.

• Never operate equipment in an unsafe condition.

• Follow workplace safety procedures to prevent burns, cuts, slips, falls, and other injuries.

I. Kitchen Operations

• Arrive on time and be ready for work according to the kitchen schedule.

• Complete preparation duties before service begins.

• Coordinate with the Head Chef, Sous Chef, Commis Chefs, kitchen helpers, and service staff.

• Communicate clearly regarding orders, shortages, delays, and special requests.

• Maintain calm and professional behaviour during busy service periods.

• Assist other kitchen sections when required.

• Follow instructions from senior kitchen management.

• Support smooth opening and closing of the kitchen.

4. Additional Responsibilities

• Assist with special events, banquets, catering functions, and large-volume food production.

• Prepare staff meals when assigned.

• Assist in training junior kitchen staff where required.

• Maintain knowledge of menu items and ingredients.

• Follow company policies and procedures.

• Maintain confidentiality regarding recipes, menus, and business information.

• Perform other reasonable kitchen duties assigned by management.

5. Required Skills

• Good cooking and food-preparation skills.

• Knowledge of basic cooking techniques.

• Good knife-handling skills.

• Knowledge of food hygiene and safety.

• Ability to follow recipes accurately.

• Ability to maintain consistent food quality.

• Good time-management skills.

• Ability to work under pressure.

• Ability to work as part of a team.

• Good communication skills.

• Attention to detail.

• Ability to maintain a clean and organized workstation.

• Ability to control food wastage and portions.

• Basic knowledge of kitchen equipment.

6. Qualifications

Minimum:

• High school education or equivalent preferred.

• Culinary / Hotel Management qualification is an advantage.

• Food-safety or hygiene certification is an advantage.

Experience:

• Previous experience in a commercial kitchen is preferred.

• Experience requirements may vary depending on whether the role is Cook, Commis Chef, Chef de Partie, Sous Chef, or Head Chef.

7. Physical Requirements

The employee should be able to:

• Stand for extended periods.

• Work in a hot and busy kitchen environment.

• Lift and carry kitchen supplies within safe working limits.

• Bend, reach, and move around the kitchen frequently.

• Work quickly and safely during peak service.

• Handle kitchen equipment and utensils safely.

8. Working Conditions

• Work may involve early mornings, late evenings, weekends, and public holidays.

• Shifts may vary according to business requirements.

• The position involves working around heat, steam, sharp equipment, wet floors, and food-production machinery.

• The employee must comply with all workplace health, safety, hygiene, and food-safety procedures.

9. Performance Standards / KPIs

The Cook / Chef may be evaluated based on:

• Food quality and consistency.

• Taste and presentation.

• Compliance with recipes and portion standards.

• Food-safety and hygiene compliance.

• Kitchen cleanliness.

• Preparation and service speed.

• Food wastage.

• Proper stock usage.

• Attendance and punctuality.

• Teamwork and communication.

• Compliance with company policies.

• Guest/customer satisfaction.

10. Key Behavioural Expectations

The successful candidate should demonstrate:

• Professionalism.

• Discipline and punctuality.

• Positive attitude.

• Team spirit.

• Reliability.

• Willingness to learn.

• Ability to accept instructions and feedback.

• Good communication.

• Respect for colleagues and supervisors.

• Strong commitment to food quality and hygiene.

11. Authority and Reporting

The Cook / Chef reports to the designated kitchen supervisor or chef and is expected to follow the kitchen hierarchy.

Any major issues relating to food quality, food safety, equipment failure, stock shortages, customer complaints, accidents, or staff concerns should be reported promptly to the appropriate supervisor.

12. Overall Objective

The overall objective of the Cook / Chef is to consistently produce high-quality, safe, hygienic, attractive, and correctly portioned food while supporting efficient kitchen operations, minimizing wastage, maintaining cleanliness, and contributing to a positive customer experience.

• It is a Full Time Cook / Chef job for candidates with 6+ years of experience.