Description
The role prepares mise en place and food items, maintains kitchen inventory, supports recipes and costing, checks food quality and quantities, controls waste, follows HACCP and hygiene standards, and assists with buffet service and guest recommendations. It requires a diploma or certificate in culinary arts, hospitality, or a related field, at least 1–2 years of experience in a similar role within a 4–5 star hotel or resort, and a basic understanding of professional kitchen operations.
