Description
The Cook prepares and serves food in an assigned hotel kitchen, stocks raw materials, follows recipes and portion-control standards, maintains food safety and hygiene, cleans equipment, and reports hazards. The role requires basic cooking knowledge, adherence to safety procedures, teamwork, and the ability to work in a fast-paced environment; a high school diploma or equivalent is required, while culinary training or certification and prior kitchen experience are preferred or advantageous.
