JOB DESCRIPTION –

GENERAL COOK ((Restaurant & Catering Company )  DEPARTMENT: Operations

REPORTS TO: Kitchen In-Charge and Restaurant Shift Manager

FUNCTIONAL AUTHORITY FROM:

Area Manager and Operations Enforcement Officer

LOCATION: Assigned Restaurant Branch / Central Kitchen (may be rotated across branches as required)

ROLE OVERVIEW

The General Cook is a hands-on execution role responsible for food preparation, cooking, cleaning, stock handling, and station support across a multi-brand, multi-cuisine kitchen environment. This role requires flexibility, discipline, and the ability to work across different brands, cuisines, stations, and shifts as instructed. The General Cook is expected to actively cook, clean, rotate stations, and support operations without refusal and in full compliance with company standards.

CUISINE & BRAND SCOPE (NON-NEGOTIABLE)

The General Cook may be required to work on any cuisine or brand operated by the company, including but not limited to:

• Continental

• Italian

• American

• Grills

• Fast Food

• Asian (Japanese, Thai, Chinese)

• Arabic Cuisine Assignment to a specific cuisine, brand, or station is based solely on operational requirements. There are no fixed cuisines, brands, or stations assigned to any cook.

KEY RESPONSIBILITIES FOOD PREPARATION & COOKING (NON-NEGOTIABLE)

• Prepare and cook food according to approved recipes, SOPs, portion controls, and quality standards

• Rotate between hot kitchen, cold kitchen, prep, and support stations as required

• Follow instructions from the Kitchen In-Charge and Restaurant Shift Manager without refusal or delay

• Ensure consistency in taste, portioning, and presentation for all brands

MULTI-BRAND & MULTI-STATION EXECUTION

• Work across all assigned brands and cuisines as instructed by management

• Accept rotation between stations, shifts, and branches when required

• Support other sections during peak periods, shortages, or operational needs

STOCK HANDLING, FIFO & STORAGE

• Assist with receiving, loading, unloading, and internal movement of kitchen stock

• Apply FIFO (First-In, First-Out) principles at all times • Ensure proper storage, labeling, dating, and segregation of food items

• Immediately report shortages, spoilage, damaged items, or unsafe food conditions

CLEANING, HYGIENE & FOOD SAFETY (NON-NEGOTIABLE)

• Follow a strict Clean-As-You-Go policy throughout the shift

• Continuously clean workstations, equipment, utensils, and surrounding areas

• Participate fully in kitchen-wide and end-of-shift cleaning

• Maintain the kitchen in full compliance with health, municipality, and food safety regulations

ACCOUNTABILITY FOR WASTAGE & NEGLIGENCE

• Be accountable for food wastage, spoilage, or misuse caused by negligence, improper handling, or failure to follow FIFO and SOPs

• Understand that penalties, warnings, or violations issued by authorities due to negligence, poor hygiene, improper storage, or failure to clean will be treated as a serious breach of duty and may result in disciplinary action

TEAMWORK & DISCIPLINE

• Work cooperatively with supervisors and team members

• Maintain discipline, punctuality, and professional conduct at all times

• Follow all operational instructions issued by Kitchen In-Charge, Shift Manager, Area Manager, or Operations Enforcement Officer

TRAINING & ADAPTABILITY

• Participate in on-the-job training for new cuisines, brands, or stations

• Learn, adapt, and perform to company standards within the assigned training period

• Continuous improvement and willingness to learn are mandatory

HYGIENE, GROOMING & SAFETY REQUIREMENTS (NON-NEGOTIABLE)

• Maintain strict personal hygiene and cleanliness at all times

• Clean-shaven appearance is mandatory; no facial hair permitted

• Fingernails must be short and clean at all times

• Wear all required PPE including uniform, apron, gloves, hair cover, and safety equipment

• Comply fully with food safety, sanitation, and workplace safety rules without exception

PHYSICAL & WORK REQUIREMENTS

• Physically fit to stand for long hours, lift items, clean, and handle stock

• Willing to work overtime, extended hours, and shifts as required

• Able to perform repetitive tasks and multi-station duties

IMPORTANT NOTICE

This is a multi-brand, multi-cuisine kitchen environment. All General Cooks are required to cook, clean, handle stock, rotate stations, and work across all brands and cuisines operated by the company. Refusal to perform assigned duties, stations, cuisines, or brands is not permitted.

Salary & Other Facilities 

• Salary- Kuwaiti Dinar 125
• Over Time -Yes ,Applicable
• 2-year renewable contract
• Round-trip air tickets (mobilization & vacation)
• 9-hour duty with paid overtime
• 1 Duty meal 
• Company accommodation & transportation

Pls note that you must Possess ECNR Passport.