Cook

John Clements Consultants, Inc; Al Jubayl; On-site; SAR 24,000 - 36,000; Full time

Job summary

A leading company seeks a Cook responsible for preparing food to the chef’s specifications while maintaining high standards of cleanliness and food safety. The role involves setting up kitchen stations, assisting in menu preparation, and ensuring customer satisfaction through quality meal presentation.

Qualifications

• Ability to read, interpret, and prepare recipes.
• Understanding of cooking methods and industry best practices.
• Previous cooking or prep experience preferred.

Responsibilities

• Prepare food to chef’s specifications and set up stations for the menu.
• Maintain a prepares and sanitary work area at all times.
• Comply with nutrition, sanitation, and safety standards.

Skills

Strong communication skills

Proficiency with knives

Accuracy and speed in task execution

Understanding of cooking methods

Education

High School diploma or equivalent

Job description

The Cook’s major responsibility is to prepare food to the exact chef’s specifications and to set up stations for the menu. The cook will play a key role in contributing to our customer satisfaction and acquisition goals for food.

Job Title : Cook

Reports to : Executive Chef / Sous Chef

Scope of work :

The Cook’s major responsibility is to prepare food to the exact chef’s specifications and to set up stations for the menu. The cook will play a key role in contributing to our customer satisfaction and acquisition goals for food.

Responsibilities :

• Set up stations and collect all necessary supplies to prepare menu for service
• Arrange sauces and supplementary garnishes for allocated station
• Cover, date, and correctly store all food prep items
• Notify Chef in advance of likely shortages
• Wash, slice, peel, and prepare food items
• Serve menu items compliant with established standards
• Follow recipe matrix at all times
• Use food preparation tools in accordance with manufacturers' instructions
• Close the kitchen correctly and follow the closing checklist for kitchen stations
• Maintain a prepared and sanitary work area at all times
• Ensure all storage areas are tidy and products are stored properly
• Use safe and hygienic food handling practices constantly
• Return dirty utensils to the appropriate areas for cleaning
• Assist with all duties assigned by a Manager
• Set up and stock stations with necessary supplies
• Prepare food for service (e.g., chopping vegetables, butchering meat, preparing sauces)
• Cook menu items in cooperation with the kitchen staff
• Follow instructions from executive or sous chef
• Clean up station and manage leftover food
• Stock inventory appropriately
• Ensure food quality, timeliness, and presentation
• Comply with nutrition, sanitation, and safety standards
• Maintain professionalism with coworkers and customers
• Adhere to uniform and personal hygiene standards
• No gum, cell phones, electronic devices, leaning, eating, or drinking in customer view
• No public complaining
• Work as a team

Uniforms :

• Standard chef uniform: hat, jacket, pants, non-slip shoes, apron, Biotherm, and pen

Eating periods and breaks :

• Breaks after 5 consecutive hours worked, with prior approval from a manager

Additional skills and requirements :

• Ability to read, interpret, and prepare recipes within restaurant guidelines
• Ability to prepare and present menu items within required timeframes
• Strong communication skills
• Proficiency with knives, slicing, and food prep equipment
• Understanding of cooking methods, ingredients, and procedures
• Accuracy and speed in task execution
• Knowledge of industry best practices

Qualifications :

• High School diploma or equivalent preferred
• Previous cooking or prep experience preferred