Education
Relevant culinary training or practical experience preferred.
Additional Requirements
- Age 20 to 40 years
Professional cooking skills
Food preparation and presentation
Kitchen team supervision
Food safety and hygiene
Inventory management
Time management
Teamwork and communication
Ability to work under pressure
Responsibilities & Context
Prepare and cook a variety of dishes according to hotel recipes and standards.
Ensure food quality, taste, freshness, and presentation.
Prepare ingredients before service and maintain timely food production.
Supervise junior cooks and kitchen assistants.
Assign kitchen duties and monitor staff performance.
Coordinate with the Head Chef regarding daily kitchen operations.
Maintain cleanliness in the kitchen and food preparation areas.
Follow food safety, sanitation, and personal hygiene standards.
Ensure proper food storage and temperature control.
Prevent cross-contamination and food wastage.
Job Other Benifits
As per company policy