Cook

Job Title: Cooks

Purpose of the Role

We are seeking an experienced and versatile Cook with a strong background in large-scale industrial kitchens, hotels, catering environments, or high-volume food production facilities. The successful candidate will be skilled in working across multiple kitchen stations, preparing high-quality meals efficiently, maintaining food safety standards, and supporting smooth kitchen operations in fast-paced environments.

This role requires excellent culinary skills, teamwork, attention to detail, and the ability to work under pressure while consistently delivering quality food service.

Key Responsibilities

Food Preparation & Cooking

Prepare, cook, and present meals according to established recipes, portion controls, and presentation standards

• Operate effectively across multiple kitchen stations including:

  • Grill Station

  • Fryer Station

  • Sauce / Hot Kitchen

  • Salad / Cold Kitchen

  • Breakfast Station

  • Bakery / Pastry (where applicable)

  • Carvery / Buffet Service

  • Bulk Food Production

• Assist with large-scale meal preparation for hotels, lodges, hospitals, canteens, corporate kitchens, mines, schools, or industrial catering facilities

• Ensure food is prepared and served on time during busy service periods

• Monitor food quality, taste, texture, and presentation standards

Kitchen Operations

• Maintain cleanliness and organization of all workstations and kitchen equipment

• Follow kitchen opening and closing procedures

• Assist with stock rotation using FIFO (First In, First Out) principles

• Report equipment faults, shortages, or safety concerns to supervisors

• Support Head Chefs and Sous Chefs during peak operational periods

• Assist with receiving, checking, and storing food deliveries correctly

Health, Safety & Hygiene

• Maintain strict compliance with food safety and hygiene regulations

• Follow HACCP and health department standards

• Ensure proper food handling, storage temperatures, and sanitation procedures

• Wear appropriate PPE and maintain personal hygiene standards at all times

• Minimize food wastage and support cost-control initiatives

Teamwork & Communication

• Work collaboratively with chefs, kitchen assistants, stewards, and service staff

• Communicate effectively during busy service operations

• Train or assist junior kitchen staff when required

• Maintain a positive and professional attitude in a multicultural team environment

Minimum Requirements

• Proven experience working in:

  • Industrial kitchens

  • Hotels

  • Resorts

  • Catering companies

  • Restaurants

  • Corporate canteens

  • Hospital or institutional kitchens

• Experience working at multiple kitchen stations

• Ability to prepare high volumes of food efficiently

• Knowledge of food safety and hygiene procedures

• Ability to work shifts, weekends, public holidays, and overtime when required

• Physically fit and able to stand for long hours

• Strong time-management and multitasking abilities

Preferred Qualifications

• Culinary Certificate, Diploma, or equivalent hospitality qualification

• Food Safety / HACCP certification

• Experience with international cuisines, buffet service, or banquet catering

• Previous experience in 4-star or 5-star hotel kitchens is advantageous

Key Skills & Competencies

• Multi-station cooking expertise

• High-volume food production

• Attention to detail

• Teamwork and communication

• Time management

• Ability to work under pressure

• Food presentation skills

• Hygiene and sanitation knowledge

• Adaptability and flexibility

• Inventory and stock awareness