Job Description

Job Purpose

To ensure high-quality food production, maintain hygiene standards, support menu development, and deliver an exceptional culinary experience to all guests while adhering to hotel standards, cost controls, and safety procedures.

Key Responsibilities1. Food Preparation & Production

Prepare, cook, and present food items according to hotel standards and recipes. Ensure consistency in taste, portion size, and presentation. Assist in mise-en-place for all sections of the kitchen. Maintain freshness and quality of ingredients.

2. Kitchen Operations

Organize and maintain kitchen workstations. Follow production schedules to meet operational timelines. Assist in banquet and buffet preparations as required. Support live counters, room service, and A-la-carte operations.

3. Hygiene, Safety & Sanitation

Comply with FSSAI standards and HACCP guidelines. Maintain cleanliness of the kitchen and equipment at all times. Follow proper food storage, labelling, and FIFO procedures. Report maintenance issues and ensure safe kitchen practices.

4. Cost Control & Inventory

Minimize wastage and follow portion control guidelines. Assist in receiving, storing, and rotating food items. Support monthly inventory and stock management. Use ingredients and equipment responsibly.

5. Teamwork & Communication

Work collaboratively with colleagues across all sections. Communicate effectively with service teams to ensure smooth operations. Mentor junior staff and assist in training when required.

6. Menu Development & Innovation

(for senior roles)

Contribute ideas for menu planning, specials, festivals, and promotions. Assist in food trials, tastings, and cost calculations. Monitor food trends and implement best practices.

Key Skills & Competencies

Strong culinary knowledge and cooking techniques Ability to work in a fast-paced environment Attention to detail in taste and presentation Knowledge of kitchen equipment and tools Time management and organizational skills Creativity and willingness to learn Basic understanding of food costing (for higher levels)*

Qualifications & Experience

Diploma / Degree in Hotel Management or Culinary Arts Prior experience in a similar role: Commis:0-2 years DCDP:2-4 years CDP:4-6 years Sous Chef:6+ years Knowledge of multi-cuisine concepts is an added advantage.
Job Type: Full-time

Pay: ?11,604.43 - ?30,000.00 per month

Work Location: In person