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Almco

ALMCO is an international organization based in Dubai U.A.E. Having regional offices throughout Europe, the Middle East and Asia. These include; London, Iraq, Kuwait, Jordan and Afghanistan.

ALMCO presence in Iraq established after the liberation has lead to an unprecedented success in all services and projects undertaken. It has grown to become one of the largest companies participating in the reconstruction effort.




Job Details

Position Chief Cook
Industry Type Other - Other
Functional Area Chefs / F&B / Housekeeping / Front Desk
Employment Type Employee
Employment Status Full time
Level of Job Non Managerial Level
Location of Job Basra - Iraq
Compensation Offered Salary - $1300.00 monthly. Accommodation & Food will be provided. 30Days vacation in a year with Airfare.
Job Description/
Responsibilities Responsible for the care, cleaning and use of kitchen equipment valued in excess of $100, 000. Responsible to make adjustments, perform preventive maintenance and effect minor repairs as necessary. Responsible for ordering and preparing the proper quantities of food to prevent spoilage and waste.

• Responsible to supervise and provide direction to kitchen assistants.
• Activities and decisions influence the quality of meals and the health and safety of clients and staff.
• Daily exposure to noisy conditions from continually operating fans, motors, machines, metal surfaces and utensils.
• Exposure to heat and steam while cooking and serving food; temperature change while going from warm kitchen to walk-in freezer/storage.
• There is a daily risk of burns and scalds from working around hot stoves, ovens, grills, fryers and steam tables; cuts and bruises from sharp knives, slicing machines and other kitchen equipment; and backache and fatigue from continually standing, walking, lifting and bending while preparing, cooking and serving food.

• Planning menus; preparing and serving varied and nutritional meals.
• Maintaining and reconciling inventories of food and kitchen equipment.
• Supervising a kitchen assistant; assigning kitchen duties.
• The work requires frequent periods of concentration when planning and scheduling menus; estimating times for preparing and cooking meals; and recalculating quantities of ingredients when adjusting recipes.
• Creativity is required when weather delays or unavailability of supplies requires substitution of foods and/or adjustment in the number of meals to be served.
• Judgment is required to prevent food spoilage and to maintain an adequate inventory of food while working in a remote location.
• Physical effort is required when constantly standing or walking while preparing or serving food and performing cleaning duties; bending and lifting pots, pans and mixing bowls; and daily handling heavy food and bulk containers weighing up to 60 kg.

Candidate Requirement

Profile Knowledge of cooking practices and techniques; of food storage and nutritional values; and sanitary practices is required. Supervisory skills may be required.

• The work requires the knowledge of practices and techniques of cooking for groups. Knowledge of food storage and preservation methods is required. Knowledge of the practices related to: food and equipment inventories; and kitchen sanitation and safety is required. Knowledge of food nutritional values and health standards is also required.
• Communications skills are required to provide instructions and supervise kitchen assistants and to interact with clients during meals, or during meal planning. Writing skills are required for completing requisition and inventory forms.
• Analytical skills are required to plan and prepare menus, replenishment orders and food utilization; and to adjust recipes based on the number of meals being prepared.
• Physical skills are required to use and operate/ adjust a variety of kitchen equipment and utensils for food preparation.
Experience 3 - 5 years
Nationality Any Nationality
Gender Any

Contact Details

Reference Code Chief Cook
Name Mr. Prabu - Financial Controller
Email prabu@almcogroup.com
Contact Number LandLine : +965 5355704
Fax : +965 5355703

Responsibilities Responsible for the care, cleaning and use of kitchen equipment valued in excess of $100, 000. Responsible to make adjustments, perform preventive maintenance and effect minor repairs as necessary. Responsible for ordering and preparing the proper quantities of food to prevent spoilage and waste. • Responsible to supervise and provide direction to kitchen assistants. • Activities and decisions influence the quality of meals and the health and safety of clients and staff. • Daily exposure to noisy conditions from continually operating fans, motors, machines, metal surfaces and utensils. • Exposure to heat and steam while cooking and serving food; temperature change while going from warm kitchen to walk-in freezer/storage. • There is a daily risk of burns and scalds from working around hot stoves, ovens, grills, fryers and steam tables; cuts and bruises from sharp knives, slicing machines and other kitchen equipment; and backache and fatigue from continually standing, walking, lifting and bending while preparing, cooking and serving food. • Planning menus; preparing and serving varied and nutritional meals. • Maintaining and reconciling inventories of food and kitchen equipment. • Supervising a kitchen assistant; assigning kitchen duties. • The work requires frequent periods of concentration when planning and scheduling menus; estimating times for preparing and cooking meals; and recalculating quantities of ingredients when adjusting recipes. • Creativity is required when weather delays or unavailability of supplies requires substitution of foods and/or adjustment in the number of meals to be served. • Judgment is required to prevent food spoilage and to maintain an adequate inventory of food while working in a remote location. • Physical effort is required when constantly standing or walking while preparing or serving food and performing cleaning duties; bending and lifting pots, pans and mixing bowls; and daily handling heavy food and bulk containers weighing up to 60 kg. Candidate Requirement Profile Knowledge of cooking practices and techniques; of food storage and nutritional values; and sanitary practices is required. Supervisory skills may be required. • The work requires the knowledge of practices and techniques of cooking for groups. Knowledge of food storage and preservation methods is required. Knowledge of the practices related to: food and equipment inventories; and kitchen sanitation and safety is required. Knowledge of food nutritional values and health standards is also required. • Communications skills are required to provide instructions and supervise kitchen assistants and to interact with clients during meals, or during meal planning. Writing skills are required for completing requisition and inventory forms. • Analytical skills are required to plan and prepare menus, replenishment orders and food utilization; and to adjust recipes based on the number of meals being prepared. • Physical skills are required to use and operate/ adjust a variety of kitchen equipment and utensils for food preparation. Experience 3 - 5 years