Description
The role prepares mise en place and food items, maintains inventory and kitchen standards, supports other kitchen sections, checks food quality and presentation, assists with promotions and events, and follows HACCP and hygiene procedures. It also involves guest interaction, buffet service, shift handovers, teamwork, and adherence to hotel operational standards. The posting requires a culinary or hospitality diploma or certificate and 2–3 years of experience in a similar role within a 4–5 star hotel or resort.
