Responsibilities:

Prepare and cook a variety of local and continental dishes in accordance with the hotel's menu and quality standards.
Plan, prepare, and present meals for guests, staff, conferences, banquets, and special events.
Ensure all meals are prepared and served on time while maintaining consistency in taste and presentation.
Maintain high standards of food hygiene, sanitation, and kitchen cleanliness at all times.
Ensure proper storage, handling, and preservation of food items in accordance with food safety regulations.
Monitor food quality and discard expired or contaminated food items appropriately.
Assist in menu planning and recommend new recipes and seasonal menu items.
Monitor food stock levels and prepare requisitions for kitchen supplies.
Minimise food waste through proper portion control and efficient inventory management.
Operate kitchen equipment safely and report faulty equipment promptly.
Ensure compliance with health, safety, and environmental regulations.
Supervise kitchen assistants where applicable.
Maintain accurate records of food inventory, stock usage, and wastage.
Work closely with the Food and Beverage team to ensure excellent guest satisfaction.
Maintain personal hygiene and wear appropriate kitchen protective equipment.
Perform any other culinary duties assigned by management