The Cook is responsible for preparing and cooking food for the hotel's restaurant, room service, and events, ensuring high standards of quality, presentation, and food safety are maintained at all times.
1. Key Responsibilities:Prepare, cook, and present meals according to hotel menus and standards
2. Ensure consistency, quality, and portion control of all dishes
3. Assist with menu preparation and daily kitchen operations
4. Follow food safety, hygiene, and HACCP procedures
5. Maintain cleanliness of kitchen work areas and equipment
6. Monitor stock levels and assist with ordering and storage of ingredients
7. Minimise food waste and support cost control initiatives
8. Work cooperatively with kitchen and service staff
9. Comply with workplace health and safety requirements
10. Relevant work experience as a Cook
11. Strong knowledge of food safety and hygiene standards
12. Ability to work in a fast-paced hotel environment
13. Willingness to work shifts, including weekends and public holidays
14. Good time-management and teamwork skills