Key Responsibilities:

• Prepare and organize mise en place according to the daily menu.
• Prepare and cook simple dishes, salads, and food orders as instructed by the Chef de Partie.
• Set up and replenish buffet items and ensure proper food labelling.
• Monitor and record food temperatures as required.
• Maintain cleanliness and sanitation of workstations, equipment, and kitchen areas.
• Follow food safety, hygiene, and hotel standards at all times.
• Report any issues, shortages, or abnormalities to the Chef de Partie or Junior Sous Chef.
• Assist in guiding and coaching Assistant Cooks when required.
• Minimize food and supply waste and handle equipment and materials carefully.
• Maintain accurate kitchen stock records and follow approved recipes to support cost control.
• Respond positively to guests' special requests and contribute to guest satisfaction.
• Maintain professional appearance, hygiene, attendance, and positive teamwork.
• Participate in departmental training and comply with hotel policies and applicable employment regulations.