Park Star Hotel is a leader in Afghan hospitality industry, with a distinctive collection and an extensive reputation for excellence. We are proud to own and manage a 4-star luxury hotel established in 2010 and has since been operating gracefully while maintaining its throne in excellency, all located at core location in Kabul. Park Star Hotel offers guests an extraordinary place that is created by combining unique architecture, expressive decor, and local features all in one great location. Adding with attentive and professional service, the result is a remarkable experience that would make your memory of Park Star Hotel a long and lasting one. We have carved with great care a unique niche with elegance, exceptional services, embodying luxury and comfort for all our guest and visitors.

Park Star Hotel is a leader in Afghan hospitality industry, with a distinctive collection and an extensive reputation for excellence. We are proud to own and manage a 4-star luxury hotel established in 2010 and has since been operating gracefully while maintaining its throne in excellency, all located at core location in Kabul. Park Star Hotel offers guests an extraordinary place that is created by combining unique architecture, expressive decor, and local features all in one great location. Adding with attentive and professional service, the result is a remarkable experience that would make your memory of Park Star Hotel a long and lasting one. We have carved with great care a unique niche with elegance, exceptional services, embodying luxury and comfort for all our guest and visitors.

Position Summary:

Position Summary: Position Summary:

The Cook is responsible for preparing high-quality meals in accordance with the hotel’s recipes and standards. Working under the direction of the Executive Chef and Sous Chef, the Cook ensures timely preparation, proper food handling, attractive presentation, and adherence to hygiene protocols. The position requires versatility in international and local cuisines, attention to detail, and a team-oriented mindset in a fast-paced environment.

The Cook is responsible for preparing high-quality meals in accordance with the hotel’s recipes and standards. Working under the direction of the Executive Chef and Sous Chef, the Cook ensures timely preparation, proper food handling, attractive presentation, and adherence to hygiene protocols. The position requires versatility in international and local cuisines, attention to detail, and a team-oriented mindset in a fast-paced environment.

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Qualifications & Requirements:

Qualifications & Requirements: Qualifications & Requirements:

• Minimum high school diploma or culinary school training.
• 5+ years of experience in a professional kitchen, preferably in a hotel or fine-dining restaurant.
• Familiarity with international cuisine is an asset.
• Knowledge of food safety and sanitation procedures.
• Ability to work flexible hours including weekends, holidays, and night shifts.
• Strong sense of discipline, responsibility, and punctuality.
• Ability to work in a high-pressure, fast-paced environment.

• Minimum high school diploma or culinary school training.
• Minimum high school diploma or culinary school training.
• 5+ years of experience in a professional kitchen, preferably in a hotel or fine-dining restaurant.
• 5+ years of experience in a professional kitchen, preferably in a hotel or fine-dining restaurant.
• Familiarity with international cuisine is an asset.
• Familiarity with international cuisine is an asset.
• Knowledge of food safety and sanitation procedures.
• Knowledge of food safety and sanitation procedures.
• Ability to work flexible hours including weekends, holidays, and night shifts.
• Ability to work flexible hours including weekends, holidays, and night shifts.
• Strong sense of discipline, responsibility, and punctuality.
• Strong sense of discipline, responsibility, and punctuality.
• Ability to work in a high-pressure, fast-paced environment.
• Ability to work in a high-pressure, fast-paced environment.

   

  Key Responsibilities:

  Key Responsibilities: Key Responsibilities:
  1. Strategic Planning & Menu Development:
     • Design, update, and implement diverse and seasonal menus featuring international cuisines and local specialties.
     • Coordinate culinary services for all outlets including the main restaurant, café, in-room dining, banquets, and special events.
  2. Team Leadership & Staff Development:
     • Supervise daily kitchen operations and lead a team of chefs, sous-chefs, cooks, and kitchen assistants.
     • Conduct regular training on culinary techniques, food safety, and service excellence.
     • Evaluate staff performance, encourage creativity, and foster a culture of accountability and teamwork.
  3. Food Quality & Presentation:
     • Ensure the highest standards of taste, presentation, portion control, and temperature are met for all food items.
     • Conduct regular food tastings and quality checks.
  4. Hygiene & Safety Compliance:
     • Implement and enforce food safety standards in accordance with international regulations such as HACCP.
     • Ensure cleanliness and sanitation of the kitchen, equipment, and personal hygiene of all staff.
  5. Inventory, Procurement & Cost Control:
     • Oversee ordering, receiving, storage, and inventory of food supplies to avoid shortages or waste.
     • Manage food cost budgets efficiently while maintaining product quality and variety.
     • Collaborate with the finance team to optimize kitchen expenses and profitability.
  6. Creativity & Innovation:
     • Develop special menus for occasions (e.g., holidays, VIP events, themed nights).
     • Stay updated on global culinary trends and implement innovations that enhance the hotel’s dining reputation.
     • Represent the hotel in culinary competitions or food festivals when needed.
• Strategic Planning & Menu Development:
  • Design, update, and implement diverse and seasonal menus featuring international cuisines and local specialties.
  • Coordinate culinary services for all outlets including the main restaurant, café, in-room dining, banquets, and special events.
• Strategic Planning & Menu Development: Strategic Planning & Menu Development:
  • Design, update, and implement diverse and seasonal menus featuring international cuisines and local specialties.
  • Coordinate culinary services for all outlets including the main restaurant, café, in-room dining, banquets, and special events.
• Design, update, and implement diverse and seasonal menus featuring international cuisines and local specialties.
• Design, update, and implement diverse and seasonal menus featuring international cuisines and local specialties.
• Coordinate culinary services for all outlets including the main restaurant, café, in-room dining, banquets, and special events.
• Coordinate culinary services for all outlets including the main restaurant, café, in-room dining, banquets, and special events.
• Team Leadership & Staff Development:
  • Supervise daily kitchen operations and lead a team of chefs, sous-chefs, cooks, and kitchen assistants.
  • Conduct regular training on culinary techniques, food safety, and service excellence.
  • Evaluate staff performance, encourage creativity, and foster a culture of accountability and teamwork.
• Team Leadership & Staff Development: Team Leadership & Staff Development:
  • Supervise daily kitchen operations and lead a team of chefs, sous-chefs, cooks, and kitchen assistants.
  • Conduct regular training on culinary techniques, food safety, and service excellence.
  • Evaluate staff performance, encourage creativity, and foster a culture of accountability and teamwork.
• Supervise daily kitchen operations and lead a team of chefs, sous-chefs, cooks, and kitchen assistants.
• Supervise daily kitchen operations and lead a team of chefs, sous-chefs, cooks, and kitchen assistants.
• Conduct regular training on culinary techniques, food safety, and service excellence.
• Conduct regular training on culinary techniques, food safety, and service excellence.
• Evaluate staff performance, encourage creativity, and foster a culture of accountability and teamwork.
• Evaluate staff performance, encourage creativity, and foster a culture of accountability and teamwork.
• Food Quality & Presentation:
  • Ensure the highest standards of taste, presentation, portion control, and temperature are met for all food items.
  • Conduct regular food tastings and quality checks.
• Food Quality & Presentation: Food Quality & Presentation:
  • Ensure the highest standards of taste, presentation, portion control, and temperature are met for all food items.
  • Conduct regular food tastings and quality checks.
• Ensure the highest standards of taste, presentation, portion control, and temperature are met for all food items.
• Ensure the highest standards of taste, presentation, portion control, and temperature are met for all food items.
• Conduct regular food tastings and quality checks.
• Conduct regular food tastings and quality checks.
• Hygiene & Safety Compliance:
  • Implement and enforce food safety standards in accordance with international regulations such as HACCP.
  • Ensure cleanliness and sanitation of the kitchen, equipment, and personal hygiene of all staff.
• Hygiene & Safety Compliance: Hygiene & Safety Compliance:
  • Implement and enforce food safety standards in accordance with international regulations such as HACCP.
  • Ensure cleanliness and sanitation of the kitchen, equipment, and personal hygiene of all staff.
• Implement and enforce food safety standards in accordance with international regulations such as HACCP.
• Implement and enforce food safety standards in accordance with international regulations such as HACCP.
• Ensure cleanliness and sanitation of the kitchen, equipment, and personal hygiene of all staff.
• Ensure cleanliness and sanitation of the kitchen, equipment, and personal hygiene of all staff.
• Inventory, Procurement & Cost Control:
  • Oversee ordering, receiving, storage, and inventory of food supplies to avoid shortages or waste.
  • Manage food cost budgets efficiently while maintaining product quality and variety.
  • Collaborate with the finance team to optimize kitchen expenses and profitability.
• Inventory, Procurement & Cost Control: Inventory, Procurement & Cost Control:
  • Oversee ordering, receiving, storage, and inventory of food supplies to avoid shortages or waste.
  • Manage food cost budgets efficiently while maintaining product quality and variety.
  • Collaborate with the finance team to optimize kitchen expenses and profitability.
• Oversee ordering, receiving, storage, and inventory of food supplies to avoid shortages or waste.
• Oversee ordering, receiving, storage, and inventory of food supplies to avoid shortages or waste.
• Manage food cost budgets efficiently while maintaining product quality and variety.
• Manage food cost budgets efficiently while maintaining product quality and variety.
• Collaborate with the finance team to optimize kitchen expenses and profitability.
• Collaborate with the finance team to optimize kitchen expenses and profitability.
• Creativity & Innovation:
  • Develop special menus for occasions (e.g., holidays, VIP events, themed nights).
  • Stay updated on global culinary trends and implement innovations that enhance the hotel’s dining reputation.
  • Represent the hotel in culinary competitions or food festivals when needed.
• Creativity & Innovation: Creativity & Innovation:
  • Develop special menus for occasions (e.g., holidays, VIP events, themed nights).
  • Stay updated on global culinary trends and implement innovations that enhance the hotel’s dining reputation.
  • Represent the hotel in culinary competitions or food festivals when needed.
• Develop special menus for occasions (e.g., holidays, VIP events, themed nights).
• Develop special menus for occasions (e.g., holidays, VIP events, themed nights).
• Stay updated on global culinary trends and implement innovations that enhance the hotel’s dining reputation.
• Stay updated on global culinary trends and implement innovations that enhance the hotel’s dining reputation.
• Represent the hotel in culinary competitions or food festivals when needed.
• Represent the hotel in culinary competitions or food festivals when needed.

   

Note: Please mention the job title and vacancy number at the subject of your email.

Note: Please mention the job title and vacancy number at the subject of your email.