Job Summary
The Hotel Cook is responsible for preparing, cooking, and presenting high-quality meals while maintaining excellent food safety and hygiene standards. Hotel Cook should have strong culinary skills, the ability to work under pressure, and a commitment to delivering exceptional dining experiences.
Responsibilities
Prepare, cook, and present dishes according to the hotel's menu and guest preferences.
Ensure consistency in taste, portioning, and presentation of meals.
Prepare ingredients in advance to ensure smooth operations during service hours.
Monitor food temperatures and cooking times to prevent overcooking or under-cooking.
Maintain cleanliness and organization in the kitchen.
Follow all food safety and sanitation regulations (health department guidelines, etc.).
Store food correctly to prevent contamination and spoilage.
Use kitchen equipment safely and report any malfunctions.
Monitor kitchen inventory and report low stock levels to the kitchen supervisor.
Assist in receiving and inspecting food deliveries for freshness and quality.
Reduce food waste by managing portion sizes and storage effectively.
Work closely with other kitchen staff to ensure timely food service.
Communicate effectively with servers and kitchen supervisors about orders and special requests.
Food Preparation: Prepare and cook meals according to hotel menu and standards.
Quality Control: Ensure food presentation, taste, and hygiene meet expectations.
Kitchen Management: Maintain cleanliness, manage inventory, and follow safety protocols.
Collaboration: Work with kitchen staff and F&B team for smooth service.
Menu Adaptation: Adjust recipes based on dietary needs or seasonal changes.
Requirements
Candidates should possess an SSCE certificate with a minimum 2 years experience in a cooking role in a hotel or restaurant.
Culinary certification or diploma preferred.