cook chef

CLAIRRA Group of Companies

Job Description:looking for a skilled cook to join our team. The ideal candidate is experienced in preparing quality dishes, maintaining kitchen hygiene, and working efficiently in a fast-paced environment.Prepare and cook menu items according to recipes and standardsEnsure cleanliness and safety in the kitchenAssist in inventory management and food preparationCollaborate with the kitchen team for smooth operationsRequirements:Ability to follow recipes and maintain consistencyStrong teamwork and communication skillsHow to Apply:Submit your CV or email .Can JOIN IMMEDIATELY Job Type: Full-time

Cook / Chef

Trinity Hospital & Medical Research Institute

Food Preparation &amp; Cooking<ul><li>Prepare and cook meals according to standardized recipes, dietary guidelines, and physician-ordered meal plans (e.g., diabetic, renal, cardiac, low-sodium, texture-modified diets).</li><li>Ensure all food items are prepared timely for patient meal service, cafeteria service, and special dietary requests.</li><li>Adjust recipes and portion sizes to meet individual patient nutritional requirements.</li></ul>Food Safety &amp; Sanitation<ul><li>Maintain strict adherence to food safety standards, including HACCP procedures and local health regulations.</li><li>Ensure proper storage, handling, labeling, and rotation of food items (FIFO).</li><li>Keep workstations, equipment, and kitchen areas clean, sanitized, and compliant with infection-control protocols.</li></ul>Menu Compliance &amp; Coordination<ul><li>Follow daily menus and production schedules provided by the dietitian or food service manager.</li><li>Collaborate with dietitians, nutritionists, and nursing staff to ensure meals meet patient dietary needs and restrictions.</li><li>Assist in planning and adjusting menus based on patient feedback, seasonal availability, and nutritional standards.</li></ul>Quality Control<ul><li>Monitor food quality, taste, temperature, and presentation before service.</li><li>Ensure meals are prepared in a manner that is appealing, nutritious, and appropriate for patients&rsquo; medical conditions.</li><li>Identify and report issues related to food quality, equipment malfunctions, or supply shortages.</li></ul>Communication &amp; Customer Service<ul><li>Communicate effectively with food service staff, dietitians, nurses, and other hospital personnel.</li><li>Address patient meal concerns or preferences within dietary guidelines.</li><li>Provide courteous, patient-centered service while respecting privacy and confidentiality.</li></ul>Inventory &amp; Equipment<ul><li>Assist with inventory management, including checking deliveries and reporting discrepancies.</li><li>Operate kitchen equipment safely and report any maintenance needs.</li><li>Help reduce food waste through proper planning, preparation, and portioning.</li></ul>Teamwork &amp; Compliance<ul><li>Train and assist new kitchen staff as needed.</li><li>Participate in ongoing training related to food safety, infection control, and nutrition updates.</li><li>Adhere to hospital policies, safety procedures, and emergency protocols.</li></ul>Job Type: Full-timePay: &#8377;15,000.00 - &#8377;25,000.00 per monthWork Location: In person

Cook/Chef

Green Umbrella Recruitment

<div><h3 class="jobSectionHeader">Job Information</h3>
<ul><div>Date Opened
<div>11/25/2025
</div></div><div>Job Type
<div>Full time
</div></div><div>Industry
<div>Catering
</div></div><div>Work Experience
<div>10+
</div></div><div>City
<div>Muscat
</div></div><div>State/Province
<div>Masqat
</div></div><div>Country
<div>Sultanate of Oman
</div></div><div>Zip/Postal Code
<div>0000</div></div></ul></div>
 <div><h2 class="jobSectionHeader">About the Role</h2> 
We are seeking a talented and passionate Hot Chef with strong sushi preparation experience to join our culinary team. The ideal candidate is skilled in both hot kitchen operations and sushi techniques, bringing creativity, speed, and consistency to every dish.<div> 
Key Responsibilities</div><ul><li> 
Prepare and cook a variety of hot dishes according to restaurant standards.</li><li> 
Assist in sushi preparation, including cutting fish, rolling sushi, and plating.</li><li> 
Ensure high standards of food quality, presentation, and taste.</li><li> 
Maintain a clean, organized, and safe workspace following food safety regulations.</li><li> 
Collaborate with the kitchen team to develop new menu items and specials.</li><li> 
Manage prep work, stock rotation, and ingredient inventory.</li><li> 
Uphold hygiene and safety standards at all times.</li></ul> 
Requirements<ul><li> 
Proven experience as a Hot Chef, Line Cook, or similar role.</li><li> 
Hands-on experience in sushi making (cutting, rolling, plating).</li><li> 
Strong knife skills and understanding of Japanese cuisine.</li><li> 
Ability to work in a fast-paced environment.</li><li> 
Excellent teamwork and communication skills.</li><li> 
Food safety certification is a plus.</li><li> 
Creativity, passion, and attention to detail</li></ul></div><div></div>

Hot Chef

Scorpios Mykonos

<div>Scorpios 
Scorpios is a growing hospitality brand that brings people together around music, food, and mindfulness &mdash; always within a stunning natural landscape. Taking inspiration from the culture and history of its location, each project is intended as a platform for local creatives to exhibit their talents as well as a hub for the global Scorpios community to gather. Since its opening as a beachside music venue on Mykonos in 2015, Scorpios has grown into a global lifestyle hospitality brand with expanded offerings. Scorpios is now looking to build a highly dedicated team to drive the brand to its highest potential. 
Job Description 


Scorpios Bodrum is in search of a Cook A (Senior Cook) to lead and support Cook B (Assistant Cook), aiming to meet our culinary goals. The ideal candidate should work well with others, focus on problem-solving, and be dedicated to self-improvement and professional growth. 
Opportunities For All 


Scorpios was created to bring diverse communities of people together, and we take the same approach when building our teams. We thrive on differences and believe it is critical to our success as a global company. Scorpios is proud to be an equal opportunity workplace that seeks to recruit, develop and retain the most talented people from a variety of backgrounds, perspectives, and skills. We therefore encourage applications from all genders, races, religions, ages and sexual orientations, as well as parents, veterans, people living with disabilities, and any other groups that could bring diverse perspectives to our business. 
Responsibilities 


Culinary Excellence: 

<ul>
<li>Supervise the quality of food and ingredients.</li>
<li>Supervise the preparation and presentation of high-quality dishes in line with the restaurant's standards.</li>
<li>Collaborate with the executive and sous chef to ensure menu items are executed with precision and creativity.</li>
<li>Demonstrate a keen attention to detail in supervising the quality of food and ingredients.</li></ul> 


Operational Efficiency: 

<ul>
<li>Oversee the cooking process, ensuring speed and accuracy without compromising on quality.</li>
<li>Implement and maintain safety and hygiene standards to uphold a clean and organized kitchen environment.</li>
<li>Adhere to all company policies and procedures, ensuring compliance at all times.</li></ul> 


Team Collaboration: 

<ul>
<li>Foster a collaborative and positive working environment by actively engaging with kitchen staff.</li>
<li>Work closely with the head chef and sous chef to execute recipes and maintain consistency in culinary offerings.</li>
<li>Contribute to the training and development of kitchen staff, ensuring a cohesive and skilled team.</li></ul> 


Pre-Opening Expertise: 

<ul>
<li>Bring valuable pre-opening experience to the team, demonstrating the ability to set up kitchen operations efficiently.</li>
<li>Contribute insights and expertise in menu planning and kitchen setup during the pre-opening phase.</li></ul> 


Time Management and Multitasking: 

<ul>
<li>Effectively manage time to meet demanding schedules and maintain a smooth workflow in a fast-paced environment.</li>
<li>Showcase strong multitasking abilities to handle various responsibilities simultaneously.</li></ul> 


Adaptability and Pressure Handling: 

<ul>
<li>Demonstrate the ability to work well under pressure, maintaining composure during peak hours.</li>
<li>Adapt to changing situations and prioritize tasks effectively to ensure seamless kitchen operations.</li></ul> 


Collaborative Communication: 

<ul>
<li>Maintain open and clear communication with kitchen staff, front-of-house teams, and management.</li>
<li>Address customer feedback promptly, working in tandem with the front-of-house staff to enhance customer satisfaction.</li></ul> 


Team Player: 

<ul>
<li>Actively participate as a team player, fostering a positive and inclusive work culture.</li>
<li>Collaborate with colleagues to achieve common goals and contribute to the overall success of the kitchen and restaurant.</li></ul> 


Requirements 

<ul>
<li>Proven working experience as a Cook A for a minimum of 4 years in high-end restaurants or comparable quality beach compounds</li>
<li>Effective time management skills</li>
<li>Culinary school diploma</li>
<li>Ability to work well under pressure</li>
<li>Strong multitasking abilities</li></ul> 


Benefits 


Scorpios offers a competitive salary with career development opportunities, based on the candidate's qualifications and skills. By joining our team, you will have the opportunity to work in a stimulating and motivating environment which values and is committed towards its employees. 


Seasonal contract.</div>

Cook A

One Imperium

The Cloud Kitchen Chef is responsible for preparing high-quality food for delivery-only brands while maintaining consistency, speed, hygiene, and cost efficiency. This role requires strong culinary skills, knowledge of multiple brand recipes, and the ability to operate in a fast-paced production environment.Key Responsibilities1. Food Preparation &amp; Cooking<ul><li>Prepare and cook menu items according to standardized recipes and brand guidelines.</li><li>Maintain taste consistency across batches and delivery orders.</li><li>Ensure portion control and minimize food wastage.</li><li>Handle multiple brand menus (if multi-brand kitchen).</li></ul>2. Kitchen Operations<ul><li>Set up the kitchen workstation with ingredients, equipment, and tools.</li><li>Ensure timely preparation during peak order periods.</li><li>Monitor order management systems (e.g., POS, aggregator dashboards) for seamless execution.</li></ul>3. Quality &amp; Hygiene<ul><li>Maintain high standards of cleanliness and hygiene as per FSSAI / HACCP guidelines.</li><li>Ensure proper storage, labeling, and rotation (FIFO) of ingredients.</li><li>Conduct regular temperature checks for food, storage, and equipment.</li></ul>4. Inventory &amp; Cost Control<ul><li>Monitor stock levels and inform the manager about shortages.</li><li>Assist with daily/weekly inventory and consumption tracking.</li><li>Optimize ingredient usage to reduce cost without compromising quality.</li></ul>5. Compliance &amp; Safety<ul><li>Follow all food safety, sanitation, and health regulations.</li><li>Ensure kitchen equipment is properly handled and maintained.</li><li>Report any equipment malfunction or safety hazard immediately.</li></ul>6. Team Collaboration<ul><li>Coordinate with delivery staff, packers, and other kitchen team members.</li><li>Train junior cooks/commis on recipe procedures and kitchen standards.</li><li>Support multi-brand operations as required.</li></ul>Key Skills &amp; Competencies<ul><li>Strong culinary knowledge (cuisine-specific or multi-cuisine).</li><li>Ability to work quickly without compromising quality.</li><li>Familiarity with cloud kitchen platforms &amp; order management tools.</li><li>Excellent time management and multitasking skills.</li><li>Knowledge of food safety standards (FSSAI/HACCP).</li><li>Good communication and teamwork abilities.</li></ul>Qualifications<ul><li>Diploma/Certificate in Culinary Arts or Hotel Management (preferred).</li><li>2&ndash;5 years of experience as a Chef/Commis/Cook, preferably in QSR or cloud kitchen environments.</li><li>Experience with delivery-based operations is an added advantage.</li></ul>Job Type: Full-time

Cloud Kitchen Chef

MASONICARE

Cook Masonicare at Mystic - Senior Living Community, Mystic, CT Day and Evening Shift - 40 hours per week The Line Cook prepares food products for residents, staff, and catered functions monitoring quality and presentation. Ensures proper sanitation procedures are followed with regard to storing, preparing, and cooking of food products and the cleanliness of the kitchen and storage areas. Utilizes and directs utility staff and assists with inventory, ordering, and receiving of product. Essential Duties and Responsibilities: <ol><li>Maintain adherence to posted schedule ensuring to follow proper procedures for requested days off and calling out, and reporting to work at the proper time.</li><li>Maintain proper time-clock procedures to ensure an accurate account of hours worked.</li><li>Report to work in proper uniform (laundered and maintained by employee) to ensure a clean and professional appearance.</li><li>Adhere to all guidelines and procedures for safe food handling, HACCP, and general sanitation.</li><li>Demonstrates customer service skills, treating all customers, visitors, and co-workers with courtesy and respect.Handles all customer issues professionally and uses all options provided to satisfy customer.</li><li>Prepares food products for residents, staff and catered events that meet standards for quantity and quality and presentation.</li><li>Adhere to proper sanitation guidelines. Ensure all work areas and equipment are clean and sanitized and all stored product is labeled, dated, and properly rotated.</li><li>Assists in inventory, ordering, and receiving of food products as needed.</li><li>Must interact with residents, coworkers, and supervisors in a professional manner.</li><li>Utilize and direct utility staff efficiently.</li><li>Accept critiques and suggestions professionally and use them as a vehicle to improvement.</li><li>Make recommendations with regard to the menu and new food products.</li><li>Reports any safety issues, equipment malfunctions and others to supervisors.</li><li>Ensure proper safe food handling and hand washing procedures are followed, and proper sanitation of trays, work areas and equipment used</li><li>Attend all mandatory in-services, obligations, and meetings including (but not limited to) HIPPA, Corporate Compliance, AMIS, TB, and The 7 Standards.</li><li>All other duties as assigned.</li></ol> Minimum Qualifications: Education: High School Diploma or GED. Completion of Culinary program recommended. Experience: 1-3 years of experience as a cook/chef. Certificates, Licenses, Registrations: Sanitation certification preferred. Key Competencies: Knowledge of food sanitation requirements and regulations. Knowledge of culinary terms and procedures.

Cook

Cook Masonicare at Mystic - Senior Living Community, Mystic, CT Day and Evening Shift - 40 hours per week The Line Cook prepares food products for residents, staff, and catered functions monitoring quality and presentation. Ensures proper sanitation procedures are followed with regard to storing, preparing, and cooking of food products and the cleanliness of the kitchen and storage areas. Utilizes and directs utility staff and assists with inventory, ordering, and receiving of product. Essential Duties and Responsibilities: <ol><li>Maintain adherence to posted schedule ensuring to follow proper procedures for requested days off and calling out, and reporting to work at the proper time.</li><li>Maintain proper time-clock procedures to ensure an accurate account of hours worked.</li><li>Report to work in proper uniform (laundered and maintained by employee) to ensure a clean and professional appearance.</li><li>Adhere to all guidelines and procedures for safe food handling, HACCP, and general sanitation.</li><li>Demonstrates customer service skills, treating all customers, visitors, and co-workers with courtesy and respect.Handles all customer issues professionally and uses all options provided to satisfy customer.</li><li>Prepares food products for residents, staff and catered events that meet standards for quantity and quality and presentation.</li><li>Adhere to proper sanitation guidelines. Ensure all work areas and equipment are clean and sanitized and all stored product is labeled, dated, and properly rotated.</li><li>Assists in inventory, ordering, and receiving of food products as needed.</li><li>Must interact with residents, coworkers, and supervisors in a professional manner.</li><li>Utilize and direct utility staff efficiently.</li><li>Accept critiques and suggestions professionally and use them as a vehicle to improvement.</li><li>Make recommendations with regard to the menu and new food products.</li><li>Reports any safety issues, equipment malfunctions and others to supervisors.</li><li>Ensure proper safe food handling and hand washing procedures are followed, and proper sanitation of trays, work areas and equipment used</li><li>Attend all mandatory in-services, obligations, and meetings including (but not limited to) HIPPA, Corporate Compliance, AMIS, TB, and The 7 Standards.</li><li>All other duties as assigned.</li></ol> Minimum Qualifications: Education: High School Diploma or GED. Completion of Culinary program recommended. Experience: 1-3 years of experience as a cook/chef. Certificates, Licenses, Registrations: Sanitation certification preferred. Key Competencies: Knowledge of food sanitation requirements and regulations. Knowledge of culinary terms and procedures. <img src="https://www.jobg8.com/Tracking.aspx?ANOyqbAIplgOUvoErCxAOj2a89WyEupco" width="0" height="0" />

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Cook / Chef

Cook/Chef

Hot Chef

Cook A

Cloud Kitchen Chef

Cook

Cook