Responsibilities:

• Ensure ingredients and final products are fresh
• Follow recipes, including measuring, weighing and mixing ingredients
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
• Present, garnish and arrange final dishes
• Occasionally serve food
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food
• Maintain food safety and sanitation standards
• Clean and sanitize work areas, equipment and utensils
• Execute opening and closing procedures
• Set up workstations with required ingredients and equipment
• Check the quality and freshness of ingredients
• Monitor station inventory levels
• Accommodate guests’ special requests
• Operate kitchen equipment such as broilers, ovens, grills and fryers
• Responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Observing all laid down food safety requirement, policies and procedures in line with departments operations
• Any other duties assigned by the department supervisor/manager

Requirements:

• Certificate in Food Production from a reputable institution
•  Minimum 2 years’ experience in a four-star hotel or a busy kitchen in an institution
• Have had experience of working in a Hazard Analysis and Critical Control Points (HACCP) compliant kitchen
• Enjoys cooking and cope with the kitchen heat.
• A lot of stamina.
• The ability to stay calm under pressure.
• Good communication skills.