Hotel Cook

Responsibilities:

Food Preparation:

• Prepare, cook, and present dishes in accordance with the hotel’s standards.
• Follow recipes and presentation standards to ensure consistent food quality.
• Adjust and modify recipes as required to accommodate guests’ special dietary needs (e.g., allergies, preferences).

Menu Collaboration:

• Assist the Head Chef or Sous Chef in planning and developing new menus and seasonal specials.
• Provide input on portion sizes, garnishing, and flavor combinations to enhance dishes.

Kitchen Operations:

• Maintain cleanliness and organization of workstations, ensuring compliance with food safety regulations.
• Ensure proper storage and handling of food products, monitoring freshness and quality.
• Manage inventory levels of ingredients and supplies, coordinating with kitchen staff to ensure timely replenishment.

Health & Safety:

• Adhere to health, safety, and sanitation standards at all times.
• Use kitchen equipment safely and report any malfunctions to management.
• Ensure that food preparation areas and equipment are always clean and sanitary.

Teamwork:

• Work closely with other kitchen staff to complete orders promptly.
• Communicate effectively with kitchen and service staff to ensure smooth and efficient operations.
• Assist in training junior kitchen staff or apprentices when required.

Guest Interaction:

• Respond to guest feedback or requests regarding the menu, ensuring customer satisfaction.
• Occasionally interact with guests during special events or live cooking stations.

Requirements:

• Minimum of SSCE
• 1 year experience