Hotel Cook

Responsibilities:

Food Preparation & Cooking:

• Prepare, cook, and present dishes in accordance with hotel standards and recipes.
• Adjust and modify recipes to meet special dietary needs or guest preferences.
• Ensure that food is prepared and presented promptly, with attention to quality and consistency.

Kitchen Operations:

• Assist in menu planning, ingredient selection, and inventory management.
• Oversee food preparation processes and ensure all dishes meet hotel standards before serving.
• Manage kitchen staff and assist with training and development.
• Monitor kitchen equipment to ensure proper operation and maintenance.

Food Safety & Hygiene:

• Ensure all food is stored, prepared, and cooked following food safety standards.
• Maintain cleanliness and organization of kitchen areas, including workstations, utensils, and storage spaces.
• Follow health and safety guidelines, ensuring the kitchen is compliant with regulatory standards.

Collaboration:

• Coordinate with other hotel departments, such as room service and catering, to fulfill guest orders.
• Work closely with the head chef or kitchen manager to maintain a smooth kitchen workflow.

Inventory & Stock Control:

• Monitor food supplies and place orders when necessary.
• Minimize food waste by managing portion sizes and ensuring optimal use of ingredients.

Requirements:

• 1 year experience
• Minimum of SSCE