Responsibilities

• Prepare and cook food items according to standard recipes, portion sizes, and presentation guidelines.

• Assist the Chef de Partie and Demi Chef de Partie with daily kitchen operations.

• Prepare ingredients and mise en place according to daily preparation lists.

• Ensure food quality, freshness, consistency, and timely preparation.

• Operate kitchen equipment safely and correctly.

• Maintain cleanliness and organization of workstations, utensils, and kitchen equipment.

• Follow HACCP, food safety, hygiene, and proper food storage procedures.

• Ensure correct labeling, storage, and stock rotation using FIFO principles.

• Minimize food waste and use ingredients responsibly.

• Work collaboratively with the kitchen team to ensure smooth operations and guest satisfaction.

• Follow hotel policies, grooming standards, and workplace safety procedures.

• Perform other related duties as assigned by the supervising Chef.

Desired Candidate Profile

• Minimum 1 2 years of experience in a professional kitchen, preferably in a hotel or restaurant.

• Culinary diploma, certificate, or professional kitchen training is preferred.

• Basic knowledge of cooking techniques, ingredients, and kitchen equipment.

• Knowledge of food safety, hygiene, HACCP, and proper food handling procedures.

• Ability to follow standard recipes and maintain food quality and presentation.

• Good communication skills and a positive team-oriented attitude.

• Ability to work efficiently in a fast-paced environment.

• Flexibility to work shifts, weekends, and public holidays.

• Good personal hygiene, grooming, and attention to detail.