Create and present new ideas to the Executive Chef. Stock the kitchen with raw materials and ingredients on a daily basis. Master all basic cooking methods. Acquire ingredients daily for the assigned station. Help and prepare food items as per standard recipe cards whilst maintaining portion control and minimizing waste. Maintain and clean equipment on a regular basis. Promptly report any hazards, unsafe working conditions, or equipment which requires repair/maintenance. Attend department meetings as necessary. Adhere to all Department of Health food & safety standards. Comply with company and department policies and procedures at all times. Carry out any other duties as and when assigned by the Management of the Hotel and department. Maintain cleanliness and organization of kitchen and storage areas at all times. Execute recipes and follow recipes and all house-made ingredients promptly and efficiently. Plate and present all food accordingly. Demonstrate a sense of urgency for responding to guest needs during all interactions. Perform any other duties as assigned.

Employment period: Oct 1, 2026 – Jun 20, 2027