Job Description

Assist in the preparation and cooking of food items as directed by the Chef de Partie or Sous Chef. Ensure that all dishes are prepared with consistency and attention to detail. Maintain proper food storage, labeling, and rotation (FIFO). Follow standard recipes, portion controls, and presentation specifications. Ensure cleanliness and organization of the workstation, kitchen equipment, and utensils. Follow HACCP and food safety guidelines at all times. Assist with inventory, receiving, and storing food supplies. Support other kitchen staff and help maintain a smooth workflow during peak hours. Manage assigned section independently during busy operations when required. Report any equipment issues or maintenance needs to the supervisor. Uphold hygiene, grooming, and safety standards set by the resort. Minimum

2 years of experience

as Commis I or in a similar kitchen role (preferably in hospitality/resorts). Strong knowledge of cooking techniques and various cuisines. Ability to work in a fast-paced and multitasking environment. Good communication and teamwork skills. Understanding of food safety standards and kitchen hygiene practices. Flexibility to work shifts, weekends, and holidays.
Job Types: Full-time, Permanent

Pay: ?15,000.00 - ?25,000.00 per month

Benefits:

Food provided Health insurance Paid sick time Paid time off Provident Fund
Work Location: In person