Central Kitchen Cook

Job Description & Requirements The Central Kitchen Cook is responsible for preparing, cooking, and portioning food items according to standardized recipes and production schedules. This role ensures consistency, high quality, and food safety across all meals produced for multiple branches or outlets. Key Responsibilities: Prepare and cook food items in bulk according to standardized recipes and menu cycles. Measure, mix, cut, marinate, and cook ingredients using cooking equipment such as ovens, grills, fryers, kettles, and steamers. Maintain proper portioning to ensure consistency across all locations and reduce food wastage. Follow production plans, batch cooking, and delivery schedules to meet operational requirements. Ensure proper storage of raw materials, cooked food, and leftovers following FIFO and food safety standards. Monitor food quality, taste, temperature, and presentation before dispatch. Maintain cleanliness and sanitation of kitchen equipment, tools, and work areas. Follow all food hygiene, safety, and HACCP procedures. Assist with receiving and checking inventory, ensuring proper labeling and expiration tracking. Report equipment faults, shortages, or quality issues to supervisors. Support menu changes, testing, and new recipe implementation when required. Skills and Qualifications: Proven experience as a Cook, Chef Assistant, or in a Central/Commercial Kitchen. Knowledge of bulk food preparation, portion control, and standard recipes. Understanding of food safety regulations and HACCP guidelines. Ability to work in a fast-paced, high-volume production environment. Basic math skills for measurements and portioning. Good communication and teamwork skills. Education & Certification: High School or Diploma in Culinary Arts (preferred) Food Handler Certificate / Food Hygiene Certificate (added advantage) Working Conditions: Shift-based working environment Standing for long hours and lifting moderate weights Exposure to heat, cold storage areas, and kitchen equipment