Cook

Job Category

Hospitality

Chef

0-2 Years

Any

QAR 2, - QAR 5,

In-country Hire Only

The Cook ensures that guests start their day with high-quality, delicious, and beautifully presented meals. You are responsible for the entire breakfast station, from opening the kitchen and prepping fresh ingredients to managing the "morning rush" and cleaning up for the lunch transition.

• Station Setup & Opening:
  Arrive early to turn on equipment (grills, ovens, fryers), prepare mise en place (chopping fruit, whisking egg batters), and set up the breakfast buffet or line.
• Short-Order Cooking:
  Prepare made-to-order items such as omelets, poached eggs, pancakes, waffles, and breakfast sandwiches according to guest preferences.
• Quality Control:
  Ensure all food meets taste, temperature, and presentation standards. Pay close attention to consistency (e.g., ensuring "over-easy" eggs are cooked exactly as requested).
• Inventory & Prep:
  Monitor stock levels of morning staples like bacon, sausage, and pastries. Prepare ingredients for the next day's shift and assist with receiving deliveries.
• Cleanliness & Safety:
  Maintain a sanitized workstation throughout the shift. Adhere to all food safety (HACCP) regulations, including temperature logging and proper labeling.
• Collaboration:
  
  Coordinate with waitstaff to ensure orders are served hot and promptly. Communicate clearly with the Sous Chef or Executive Chef regarding inventory needs or menu changes.

• Technical Culinary
  
  Skills:
  
  Proficiency in various egg-cooking techniques, griddle work, and basic baking.
• Speed & Multitasking:
  Ability to manage multiple orders simultaneously during the high-pressure "rush hour" (typically 8:00 AM – 11:00 AM).
• Reliability:
  Since many breakfast shifts have only one cook, being punctual and dependable is critical.
• Physical Endurance:
  Ability to stand for long periods and lift heavy kitchen equipment (up to lbs).
• Education/
  
  Experience:
  
  High school diploma or GED required.
• Preferred: 1–2 years of experience in a high-volume kitchen. Culinary degree or Food Handler’s Certification (e.g., Serv Safe) is often a plus.

Location not provided.