Cook (BPS-02)

Green Line Human; Saddar; On-site; PKR 350,000 - 550,000; Full time

Job summary

Green Line Human is seeking a Cook to prepare daily meals for trainees, staff, and guests at the campus. The role requires preparing nutritious, hygienic food following approved menus and dietary standards, in a mess/canteen setting with strict procurement and storage procedures.

Initial duties include inspecting raw materials, mise en place, and using standard recipes and tools. Career progression can lead to Head Cook or Mess Supervisor based on performance.

Qualifications

• No formal qualifications specified in the posting.

Responsibilities

• Prepare and cook breakfast, lunch, and dinner items according to the weekly cyclic menu approved by the Mess Committee.
• Inspect incoming rations (vegetables, meat, grains, spices) for freshness, weight, and quality against supply orders before acceptance.
• Maintain strict kitchen hygiene by enforcing HACCP critical control points: temperature logs for cold storage, cooking temperatures, and reheating standards.
• Operate and perform first-line maintenance on commercial kitchen equipment including gas burners, pressure cookers, dough mixers, and deep freezers.
• Manage dry store and cold room inventory using the FIFO (First In, First Out) method; initiate indents for replenishment to avoid stock-outs.
• Supervise kitchen helpers (Langri/Helpers) in washing, peeling, cutting, cleaning, and waste segregation duties during shift hours.

Job description

The Cook (Market Competitive) at Green Line Human Trade Test & Technical Training Center is responsible for preparing daily meals for trainees, staff, and guests residing or visiting the campus. The role ensures timely provision of nutritious, hygienic, and palatable food according to approved menus and dietary standards. The incumbent operates within the center's mess/canteen management system, adhering to strict procurement, storage, and waste disposal protocols defined by the administration.

Daily workflow begins with inspecting raw material quality against delivery challans, followed by pre-preparation (mise en place) for breakfast, lunch, and dinner shifts. The cook utilizes standardized recipes and portioning tools (scoops, ladles, scales) to maintain consistency. They operate gas ranges, commercial ovens, dough kneaders, and vegetable cutters, logging equipment faults in the maintenance register. Cleaning schedules for kitchen floors, exhaust hoods, and utensils are executed per the daily sanitation roster. Career progression allows promotion to Head Cook (Market Competitive) or Mess Supervisor (Market Competitive) based on seniority, trade test qualification, and performance evaluation.

Selection for this post is conducted strictly through a Practical Trade Test and Oral Viva Voce; no written examination is administered. Candidates must demonstrate live cooking of specified dishes (e.g., daal, rice, roti, vegetable curry, meat preparation) within a timed assessment. The evaluation panel assesses knife skills, cooking techniques, hygiene practices, taste, presentation, and knowledge of food safety regulations during the practical demonstration and subsequent interview.

Key duties and responsibilities:

• Prepare and cook breakfast, lunch, and dinner items according to the weekly cyclic menu approved by the Mess Committee
• Inspect incoming rations (vegetables, meat, grains, spices) for freshness, weight, and quality against supply orders before acceptance
• Maintain strict kitchen hygiene by enforcing HACCP critical control points: temperature logs for cold storage, cooking temperatures, and reheating standards
• Operate and perform first-line maintenance on commercial kitchen equipment including gas burners, pressure cookers, dough mixers, and deep freezers
• Manage dry store and cold room inventory using the FIFO (First In, First Out) method; initiate indents for replenishment to avoid stock-outs
• Supervise kitchen helpers (Langri/Helpers) in washing, peeling, cutting, cleaning, and waste segregation duties during shift hours