Chief Cook – Catering Operations Lead

About the role

The Chief Cook leads all culinary activities for a site‑based catering service, ensuring that menus are creative, meals are high‑quality, and kitchen operations run smoothly. Working closely with the Site Manager, the role guarantees a seamless dining experience for clients and staff.

Key responsibilities

• Plan, design, and regularly update menus to match client preferences, seasonal produce, and nutritional standards.
• Supervise and coordinate kitchen staff, including cooks, assistant cooks, and stewards.
• Oversee food preparation and cooking to maintain consistent taste, presentation, and quality.
• Ensure strict compliance with HACCP, food safety, hygiene, and occupational health regulations.
• Monitor inventory, place orders, and collaborate with storekeepers and procurement to keep stock levels optimal.
• Conduct routine inspections of kitchen, storage areas, and equipment for cleanliness and efficiency.
• Train, mentor, and develop kitchen personnel to enhance skills and performance.
• Handle client feedback on food quality and implement corrective actions when necessary.

Required profile

• Diploma in Culinary Arts or an equivalent professional qualification.
• At least 8 years of experience in catering, hotels, or large‑scale food service, with 3–5 years in a supervisory or chief cook role.
• Proven experience in bulk cooking and catering for large groups.
• Strong leadership and team‑management abilities.
• Excellent knowledge of international cuisines, Arabic cuisine, nutrition, and dietary requirements.

Required skills

• HACCP implementation and food safety compliance.
• Menu planning and development.
• Inventory management.