Responsibilities:

Prepare and cook a variety of meals in accordance with hotel menus and recipes.
Ensure food is prepared and presented to the highest standards of quality.
Maintain cleanliness and organization of the kitchen, workstations, and equipment.
Follow food safety, hygiene, and sanitation regulations at all times.
Monitor food stock levels and inform management of inventory needs.
Assist in receiving, storing, and rotating food supplies properly.
Ensure proper portion control to minimize waste and maintain cost efficiency.
Collaborate with kitchen staff to ensure smooth daily operations.
Inspect ingredients and finished products to ensure freshness and quality.
Adhere to health and safety policies and procedures.
Assist with menu preparation and special event catering when required.

Requirements:

Proven experience as a Cook, Chef, or similar role in a hotel, restaurant, or hospitality environment.
Knowledge of food preparation techniques and kitchen operations.
Understanding of food safety and sanitation standards.
Ability to work in a fast-paced environment and under pressure.
Strong attention to detail and organizational skills.
Excellent teamwork and communication abilities.
Flexibility to work shifts, weekends, and holidays as required.
Culinary certification or relevant training is an advantage.
Food preparation and cooking expertise
Time management
Teamwork and collaboration
Attention to detail
Hygiene and safety awareness
Ability to multitask
Problem-solving skills