Responsibilities:

• Prepare and cook a variety of meals according to hotel menus and recipes.
• Ensure food is prepared and presented to the highest quality standards.
• 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.

• 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.