COOK

We are looking for a skilled, experienced and passionate Executive Cook to oversee daily food preparation and cooking operations. The successful candidate will be responsible for preparing high-quality food products, maintaining consistent food standards, ensuring kitchen hygiene and safety, and supporting efficient kitchen operations.

The candidate should have strong culinary skills, good knowledge of food ingredients and preparation techniques, and the ability to work in a fast-paced food production environment.

Key Responsibilities

1. Food Preparation & Cooking

• Prepare and cook a variety of dishes according to company recipes and specifications.
• Ensure food quality, taste, presentation and consistency meet company standards.
• Follow standard recipes, portion sizes and preparation procedures.
• Prepare ingredients, sauces, marinades and seasonings according to production requirements.
• Ensure food is prepared and served within the required time frame.
• Assist in developing and improving recipes and menu items.

2. Kitchen Operations

• Oversee daily food preparation and cooking activities.
• Ensure efficient workflow and proper coordination within the kitchen team.
• Monitor food preparation schedules and production requirements.
• Ensure proper handling, storage and rotation of food ingredients.
• Minimise food wastage and maintain effective ingredient usage.
• Monitor kitchen equipment and report any maintenance requirements.

3. Food Quality Control

• Ensure all food products meet established quality and consistency standards.
• Monitor food freshness, taste, texture and appearance.
• Conduct quality checks on ingredients and finished food products.
• Follow approved recipes and food production procedures.
• Identify and report any food quality issues to management.

4. Food Safety & Hygiene

• Maintain high standards of kitchen cleanliness and personal hygiene.
• Follow food safety regulations and company hygiene procedures.
• Ensure proper food handling, storage and temperature control.
• Prevent cross-contamination and ensure safe food preparation practices.
• Maintain cleanliness of kitchen equipment, utensils and workstations.
• Ensure compliance with applicable food safety requirements.

5. Inventory & Cost Control

• Monitor ingredient usage and kitchen inventory levels.
• Assist with stocktaking and ingredient requisition.
• Ensure proper storage and stock rotation using FIFO principles.
• Minimise food waste and control ingredient costs.
• Inform management of low-stock items and purchasing requirements.

6. Teamwork & Coordination

• Work closely with kitchen assistants, food production staff and operations teams.
• Provide guidance and support to junior kitchen staff when required.