Cook

Role Overview

Cook at Dallah Albaraka. This role provides assistance to chief cooks by delivering high quality basic food materials and products in terms of freshness and consistency using basic kitchen utensils and specialized equipment with strict adherence to safety and hygiene guidelines.

Role Purpose

Deliver consistent, high-quality food preparation under direct supervision while supporting the chef and kitchen team to maintain culinary standards, hygiene protocols, and operational continuity in the catering kitchen.

Key Responsibilities

Food Preparation & Cooking

• Prepare and cook allocated dishes under direct supervision to meet recipe quantity and quality standards.
• Deliver high quality basic food materials and products in terms of freshness and consistency.

Kitchen Operations & Standards

• Follow all relevant procedures so that work is carried out in a controlled and consistent manner.
• Follow the day-to-day operations related to own job in the catering services to ensure continuity of work.
• Assist chief cook in ensuring that all culinary standards in the kitchen comply with established standards.

Hygiene, Safety & Equipment Care

• Contribute to the proper care of kitchen premises and equipment by ensuring correct hygiene procedures and cleaning schedules operate within safe working practices.
• Comply with all relevant food hygiene, safety and quality policies, procedures and controls to ensure a healthy and safe work environment and quality products and services are provided to customers.

Resource & Stock Management

• Assist in monitoring stock levels and in planning daily schedule of requirements ensuring adequate resources from helpers and assistant cooks, foodstuff and supplies.

Staff Guidance & Training

• Guide kitchen staff (helpers and assistant cooks) and train them in the skills necessary for them to perform their function.
• Report any issues regarding their performance and the quality or quantity of delivered foodstuffs to superior to take the proper action.

Qualifications & Experience

• Diploma or course in Culinary Arts, OR High school graduate.
• 0–3 years of relevant experience, OR 1–3 years of experience in basic cookery and food preparation.

Skills & Competencies

• Business Acumen – Level 1
• Data Collection & Analysis – Level 1
• Budget & Cost Control – Level 1
• Quality Orientation – Level 1
• Health & Safety Awareness – Level 2
• Committed to Dallah – Level 1
• Customer Service Orientation – Level 1
• Teamwork – Level 1