Hotel Cook

Responsibilities:

Food Preparation & Kitchen Operations:

• Prepare and cook meals in accordance with approved recipes and hotel standards.
• Ensure food quality, taste, portioning, and presentation meet guest expectations.
• Assist in the preparation of breakfast, lunch, dinner, and special orders as required.
• Maintain cleanliness, organization, and efficiency within the kitchen.
• Ensure timely preparation and delivery of meals during service periods.

Food Safety & Hygiene:

• Adhere strictly to health, safety, and food hygiene regulations.
• Ensure proper handling, storage, and labeling of food items.
• Maintain the cleanliness of kitchen equipment, utensils, and workstations.
• Follow established sanitation and waste disposal procedures.
• Ensure a safe and hygienic working environment at all times.

Inventory & Stock Management:

• Assist in monitoring food inventory and stock levels.
• Ensure proper storage and stock rotation to minimize spoilage and waste.
• Practice portion control and efficient use of ingredients.
• Report low stock levels and supply requirements to the Chef or Management.

Teamwork & Collaboration:

• Work closely with other kitchen staff to ensure smooth daily operations.
• Support the Chef and other team members during peak service periods.
• Maintain professionalism, discipline, and effective communication within the kitchen.
• Carry out other duties as assigned by Management.

Requirements:

• Minimum of 2–3 years of experience as a Cook in a hotel, restaurant, or similar hospitality environment.
• Sound knowledge of food preparation techniques and kitchen operations.
• Good understanding of food safety, hygiene, and sanitation standards.
• Ability to work effectively under pressure in a fast-paced environment.
• Strong teamwork, communication, and organizational skills.
• Culinary training or professional certification will be an added advantage.
• Flexibility to work shifts, weekends, and public holidays as required.