Key Responsibilities:
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Assist in the preparation and production of hot and cold food items for breakfast, lunch and dinner service.
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Prepare mise en place and ensure all ingredients are ready according to operational requirements.
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Support buffet preparation, replenishment and live cooking stations as required.
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Assist the Chef de Partie and senior culinary team during daily kitchen operations and service.
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Prepare salads, appetizers, sauces, garnishes and other assigned food items.
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Ensure all food is prepared according to established recipes, quality standards and presentation guidelines.
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Maintain proper food storage, labeling and stock rotation.
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Follow HACCP, food safety and hygiene standards at all times.
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Maintain cleanliness and organization of the kitchen and workstations.
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Minimize food wastage and use ingredients efficiently.
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Work closely with the culinary team to ensure smooth and timely service.
Requirements:
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Previous experience in a 5-star hotel or luxury hospitality environment is preferred.
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Experience in an All-Day Dining or buffet operation is an advantage.
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Culinary qualification or relevant training is preferred.
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Basic knowledge of both hot and cold kitchen operations.
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Good understanding of food hygiene and safety standards.
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Passion for food and willingness to learn and develop.
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Ability to work under pressure in a fast-paced environment.
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Good communication and teamwork skills.
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