Kitchen Cook – Healthy Food Specialist

About the role

Gymbo Wellness is looking for an experienced Kitchen Cook to lead the production of healthy meals in the BôCafé kitchen. You will work in the back‑of‑house environment, ensuring every dish meets recipe standards, quality, and timely service.

Key responsibilities

• Prepare a variety of healthy meals, salads, bowls, sandwiches, breakfast items, snacks, sauces and other menu products.
• Follow approved recipes, portion sizes, preparation methods, presentation standards and service times.
• Test and improve recipes, simplify preparation steps and develop commercially viable menu items.
• Create detailed recipe cards covering ingredients, quantities, steps, portions, plating, allergens, shelf life and food cost.
• Calculate recipe costs, control portions, monitor waste and support menu profitability.
• Prepare, package and coordinate Toters, takeaway and delivery orders accurately and on time.
• Maintain daily mise en place, kitchen cleanliness and organization.
• Apply food safety, sanitation, labeling, temperature‑control, storage and cross‑contamination procedures.
• Monitor stock levels, receive deliveries, inspect quality and apply FIFO rotation.
• Support inventory control, purchasing requirements and waste‑reduction initiatives.
• Collaborate professionally with BôCafé staff, management, reception and suppliers.

Required profile

• Minimum 5 years of professional kitchen experience.
• Strong background in healthy‑food preparation, preferably in a café, restaurant, meal‑prep business, fitness or wellness concept.
• Proven knowledge of recipe costing, portion control, waste reduction and menu profitability.
• Experience creating standardized recipe cards and kitchen procedures.
• Excellent plating, presentation and food‑packaging skills.
• Good knowledge of food hygiene, allergens, storage temperatures, labeling and food safety.
• Experience handling delivery orders, preferably through Toters.
• Arabic language proficiency; English or French a plus.

Required skills

• Recipe costing
• Food costing
• Portion control
• Waste reduction
• Menu profitability analysis
• Standardized recipe card creation
• Kitchen preparation procedures
• Plating and presentation
• Food packaging
• Food hygiene compliance
• Allergen management
• Temperature control
• Food labeling
• Food safety procedures
• Delivery order handling (Toters)