Description
The role supports daily hotel kitchen production, preparation, presentation, and operational efficiency under the direction of senior chefs. Responsibilities include mise en place, basic food preparation, inventory checks, food packaging, kitchen cleanliness, food safety and HACCP compliance, waste control, and collaboration with the culinary team. The candidate profile requires a culinary diploma or vocational certificate, one year of related experience or equivalent education and experience, rotating shifts, weekends, and public holidays, strong communication and multitasking skills, and a valid food hygiene or food handler certificate.
