Core Duties and Responsibilities

Accurately and efficiently prepare and cook all menu items, including appetizers, entrees, soups, salads, and desserts, following standardized recipes and quality standards.
Prepare ingredients, including washing, chopping, slicing, dicing, and seasoning, ensuring all mise en place(everything in its place) is ready before service.
Operate a variety of kitchen equipment safely and proficiently (e.g., grills, fryers, ovens, stovetops).:
Set up and stock workstations with all necessary supplies.
Maintain a clean, organized, and sanitary work environment throughout the shift, adhering strictly to all food safety and hygiene standards
Ensure all food items are properly stored, labeled, dated, and rotated to prevent spoilage (FIFO method).
Assist with daily and nightly kitchen closing procedures, including cleaning duties.
Monitor food stock levels and communicate shortages to the Chef or Manager to facilitate timely ordering.
Collaborate with other kitchen staff (e.g., Prep Cooks, Line Cooks, Dishwashers) and front-of-house staff to ensure timely and accurate delivery of all food orders.
Handle multiple orders simultaneously under pressure during peak hours.
Participate in the garnishing and presentation of dishes
Oversee opening and closing duties for each assigned shift
Clean and sanitize work areas
Ensuring that food portions and food presentation meet company standards.
Ensuring that cooking utensils are clean before each use.
Quality check ingredients and prepared products, ingredients to be used during service and for menu items.
Follow recipes accurately
Prepare food using various appliances and equipment
Maintain a clean, safe and sanitized work area
Organize equipment, utensils and other tools prior to service
Efficiently resolving problems with customers’ orders.
Ensuring that food health and safety regulations are followed.
Performing other duties as allocated.

Job Specifications and Qualifications

Certificate or Diploma in Culinary Arts, Food Production or relevant field.
Minimum 3 years of relevant management experience in a similar operation with proven track record
Experience in a busy business hotel is an added advantage.

Key Competencies

Teamwork:
Communication
Physical Stamina
Attention to Detail:
High Integrity

• Accurately and efficiently prepare and cook all menu items, including appetizers, entrees, soups, salads, and desserts, following standardized recipes and quality standards.
• Prepare ingredients, including washing, chopping, slicing, dicing, and seasoning, ensuring all mise en place(everything in its place) is ready before service.
• Operate a variety of kitchen equipment safely and proficiently (e.g., grills, fryers, ovens, stovetops).
• Set up and stock workstations with all necessary supplies.
• Maintain a clean, organized, and sanitary work environment throughout the shift, adhering strictly to all food safety and hygiene standards.
• Ensure all food items are properly stored, labeled, dated, and rotated to prevent spoilage (FIFO method).
• Assist with daily and nightly kitchen closing procedures, including cleaning duties.
• Monitor food stock levels and communicate shortages to the Chef or Manager to facilitate timely ordering.
• Collaborate with other kitchen staff (e.g., Prep Cooks, Line Cooks, Dishwashers) and front-of-house staff to ensure timely and accurate delivery of all food orders.
• Handle multiple orders simultaneously under pressure during peak hours.
• Participate in the garnishing and presentation of dishes.
• Oversee opening and closing duties for each assigned shift.
• Clean and sanitize work areas.
• Ensuring that food portions and food presentation meet company standards.
• Ensuring that cooking utensils are clean before each use.
• Quality check ingredients and prepared products, ingredients to be used during service and for menu items.
• Follow recipes accurately.
• Prepare food using various appliances and equipment.
• Maintain a clean, safe and sanitized work area.
• Organize equipment, utensils and other tools prior to service.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.
• Performing other duties as allocated.

• Teamwork
• Communication
• Physical Stamina
• Attention to Detail
• High Integrity

• Certificate or Diploma in Culinary Arts, Food Production or relevant field.
• Minimum 3 years of relevant management experience in a similar operation with proven track record.
• Experience in a busy business hotel is an added advantage.