Job Description
Job DescriptionMaintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times.Maintains and cleans all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.Co-ordinates with colleagues whenever necessary regarding operational problems.Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety.To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.Participates in regular meetings and briefings as may be scheduled.Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.QualificationsPassion for culinary arts and a strong desire to learn and grow in the fieldBasic knowledge of various cooking techniques and flavor profilesAbility to work efficiently in a fast-paced, high-pressure environmentExcellent teamwork and communication skillsDetail-oriented approach to food preparation and presentationFlexibility to work various shifts, including weekends and holidaysBasic food safety and hygiene certification (or willingness to obtain)Strong organizational skills and ability to multitask effectivelyCustomer-focused mindset with a commitment to delivering high-quality dining experiencesCulinary diploma or relevant experience in a professional kitchen (preferred)Knowledge of various cuisines and cooking methodsAbility to follow recipes and cooking instructions accuratelyWillingness to learn and adapt to new culinary techniques
