Head Cook

Job Summary:

The Head Cook/SUB COOKis responsible for managing the kitchen operations, preparing high-quality meals, supervising kitchen staff, maintaining hygiene standards, and ensuring smooth daily food service. The role requires strong leadership, cooking expertise, and inventory management skills.

Key Responsibilities:

• Plan and prepare daily meals according to menu and dietary requirements

• Supervise and coordinate activities of kitchen staff

• Ensure food quality, taste, and presentation standards are maintained

• Monitor kitchen hygiene and ensure compliance with food safety regulations

• Manage inventory, stock control, and purchase of kitchen supplies

• Train and guide junior cooks and kitchen helpers

• Maintain cleanliness of kitchen equipment and work areas

• Ensure proper storage and handling of food items

• Control food cost and minimize wastage

• Coordinate with management for menu planning and special events

Requirements:

• Proven experience as a Cook or Head Cook

• Knowledge of food safety and hygiene standards

• Ability to manage a team

• Good time management and organizational skills

• Ability to work under pressure

• Culinary certification (preferred but not mandatory)

Working Conditions:

• Full-time position

• May require working in shifts

• Residential facility (if applicable)

• Food and accommodation may be provided

• It is a Full Time Cook / Chef job for candidates with 6 months - 1 years of experience.