Assist the Head Chef in the preparation and cooking of food for banquets, buffets, a la carte, and room service.
Ensure all dishes are prepared as per the standard recipes, portion sizes, and presentation styles.
Assist in mise en place and manage workstation efficiently.
2. Quality & Hygiene Standards
Maintain the highest standards of hygiene, safety, and food quality in line with hotel policies and local health regulations.
Ensure proper storage and labeling of all food items and ingredients.
Perform regular cleaning of kitchen tools, workstations, and storage areas.
3. Inventory & Kitchen Organization
Assist in inventory control and proper storage of supplies.
Monitor stock levels and inform supervisors of any shortages or excess.
Minimize food wastage and support cost control measures.
4. Team Support & Supervision
Coordinate and support kitchen staff in daily operations.
Supervise junior cooks and commis in absence of the Head Chef.
Maintain smooth communication with service and stewarding departments.
5. Menu Planning & Innovation
Provide input on new menu ideas and seasonal specials.
Assist in tasting sessions and kitchen trials for menu development.
Job Type: Full-time