Food Preparation and Cooking

• Prepare, cook, and present menu items in accordance with approved recipes and presentation standards.
• Ensure all dishes are prepared consistently, accurately, and within the required service timelines.
• Assist in the preparation of breakfast, lunch, dinner, room service, private dining, beach dining, and special event menus.
• Prepare ingredients by washing, peeling, chopping, marinating, and portioning as required.
• Ensure food is served at the correct temperature and quality.
• Assist in developing seasonal menus and daily specials under the guidance of the Head Chef.

Food Quality and Presentation

• Maintain high standards of food quality, taste, texture, and presentation.
• Ensure consistency in portion sizes and plating.
• Conduct quality checks on ingredients before preparation.
• Report any substandard or spoiled food items immediately.

Hygiene and Food Safety

• Comply with all food safety, HACCP, and Company hygiene procedures.
• Maintain cleanliness of kitchen workstations, equipment, utensils, and storage areas.
• Observe proper food storage, labelling, stock rotation (FIFO), and temperature control procedures.
• Wear the prescribed uniform and maintain high personal hygiene standards.

Inventory and Stock Control

• Assist in receiving, checking, and storing deliveries.
• Monitor stock levels and report shortages promptly.
• Minimise food waste through proper handling and portion control.
• Assist with regular stock counts and inventory records.

Equipment Care

• Operate kitchen equipment safely and correctly.
• Clean and maintain kitchen equipment after use.
• Report equipment faults or maintenance issues immediately.

Teamwork

• Work collaboratively with the Head Chef, Sous Chef, Waiters, Housekeeping, and other departments.
• Support colleagues during busy service periods.
• Participate in kitchen briefings, meetings, and training sessions.
• Assist in mentoring junior kitchen staff where required.

Health and Safety

• Follow all occupational health and safety procedures.
• Report accidents, hazards, and unsafe working conditions immediately.
• Ensure safe handling of knives, machinery, hot equipment, and cleaning chemicals.