Job Summary
- 21/7 working cycle
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Prepare and produce high-quality, up-market dishes according to the lodge or hotel standards
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Ensure authentic and innovative cuisine is consistently prepared and presented to guests
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Maintain high standards of food presentation, taste, and portion control
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Ensure the kitchen and assigned section are prepared and ready for service before each shift
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Support the Senior Sous Chef and kitchen management team in daily kitchen operations
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Assist other kitchen sections when required to ensure smooth and efficient service
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Work efficiently during busy service periods and perform well under pressure
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Follow all standard operating procedures when preparing and serving food
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Maintain strict food safety, hygiene, and sanitation standards in accordance with HACCP and food safety regulations
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Ensure compliance with health, safety, and security policies and local legislation
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Keep the work area clean, organized, and safe at all times
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Handle and maintain kitchen equipment, tools, and machinery properly to prevent damage
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Monitor food stock levels and assist with food costing and wastage control
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Report equipment faults, shortages, or issues to kitchen management
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Assist with maintaining accurate kitchen records and documentation
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Use systems such as GAAP POS and Microsoft Excel when required
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Work cooperatively with kitchen and Food & Beverage service teams
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Communicate effectively in English with team members and supervisors
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Stay up to date with industry standards, kitchen policies, and ways of working
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Maintain professional conduct and uphold the standards expected in a 5-star lodge or hotel environment
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