The Cook is responsible for preparing, cooking, and presenting high-quality meals in accordance with company standards, dietary requirements, and food safety regulations. The role ensures efficient kitchen operations, proper handling of ingredients, and timely delivery of meals to support staff and/or guests.
Key Responsibilities:
Food Preparation & Service
Prepare and cook meals daily for staff and guests.
Follow menus and portion standards.
Plan meals using fresh Pure Harvest produce.
Be ready for VIP meals and special events.
Ensure meals are served on time and presented well.
Prepare ingredients and equipment before cooking.
Use correct crockery; ensure plates and utensils are clean and not damaged.
Kitchen Hygiene & Cleanliness
Keep kitchen work areas clean and organized at all times.
Follow HACCP and food safety rules.
Wash hands regularly and use PPE.
Use the correct cleaning cloths and chemicals.
Clean equipment, ovens, sinks, floors, and surfaces daily.
Ensure dishwashing area is clean and water is hot when washing.
Dispose of kitchen waste properly.
Report broken crockery or kitchen equipment.
Kitchen Closing Procedures
Clean and sanitize all kitchen areas before closing.
Empty and wash sinks, remove trash, and mop floors.
Correctly cover, label, and store food.
Put all equipment and tools back in proper places.
Turn off hot plates, gas, and switches safely.
Lock fridges/storage and hand over keys as needed.
Switch off extraction fan, check lighting and ventilation.
Food Storage & Handling
Store food properly (dry, chilled, frozen areas).
Keep food covered, labeled, and dated.
Follow FIFO and stock rotation rules.
Never store raw food above cooked food.
Keep fridges and freezers clean and at the right temperature.
Report damaged or expired food.
Keep the storeroom clean, organized, and locked when not in use.
Keep storage shelves clean and not overloaded.
Menu Planning & Nutrition
Help plan menus that are healthy, varied, and cost-effective.
Suggest ideas to reduce waste and improve nutrition.
Consider seasonal farm ingredients.
Food Prep Safety
Use gloves, aprons, and proper tools for raw food.
Keep knives and tools clean and stored safely.
Keep cutting boards clean and color-coded for safety.
Keep the equipment in good working condition.
Ensure the kitchen floor is clean and not slippery.
Waste Management
Empty bins regularly and keep the waste area clean.
Separate food waste and general waste properly.
Keep the bins clean and covered.
Ventilation / Extraction
Ensure kitchen exhaust fans are running while cooking.
Keep filters, hoods, and canopies clean and free of grease.
Report any issues with the extraction system.
Professional Conduct
Follow personal hygiene and wear a clean uniform.
Do not wear jewelry or nail polish in the kitchen.
Maintain polite and respectful behavior.
Work cooperatively with kitchen and admin teams.
Perform any other assigned work as requested by the supervisor or management.
Role Requirements
Qualifications
High school diploma or equivalent; culinary training or certification preferred.
Minimum 1-2 years of experience as a Cook or in a similar food preparation role.
Knowledge of cooking methods, food preparation, hygiene, and safety standards.
Attention to detail, time management, and ability to work under pressure.
Reliable, hardworking, and team-oriented with a passion for healthy, sustainable cooking.
English (required) Arabic (advantageous)
Interested candidates may send their CVs to careers@pureharvestfarms.com. Please note that only shortlisted candidates will be contacted.
Job Type: Full-time
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