Cook

Key Responsibilities:

•Maintain personal hygiene, professional appearance, and adhere to all Health & Safety and Food Hygiene standards

•Prepare mise-en-place for the assigned section and study the daily menu for proper execution

•Substitute or assist other cooks during rush periods or in the absence of the immediate superior

•Work across all sections of the kitchen when required, demonstrating knowledge of all recipes for menus and buffets

•Operate large-volume cooking equipment such as grills, deep fryers, ovens, and salamanders safely

•Read food order slips and prepare meals accurately according to instructions

•Weigh, measure, mix, season, and cook ingredients according to recipes or personal judgment to ensure consistency

•Monitor the quality and presentation of dishes before service

•Contribute to the implementation and maintenance of quality systems and kitchen procedures

•Report shortages of ingredients or supplies to superiors promptly

•Implement GDPR requirements to protect personal data of guests and staff

•Follow all procedures for reporting accidents or incidents in the kitchen

•Perform any other duties assigned by management related to kitchen operations

Skills & Qualifications:

•Diploma in Food Production from a Hotel School or equivalent experience in a similar position

•Excellent knowledge of Health & Safety and Food Hygiene regulations

•Ability to operate large-volume kitchen equipment safely and efficiently

•Strong teamwork, communication, and organizational skills

•Flexible and able to work across all kitchen sections as required

•Attention to detail and commitment to delivering high-quality dishes

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