Cook 2, Pastry

Food Preparation & Production

• Prepare and cook food items according to standard recipes portion sizes and presentation guidelines.
  
• Ensure consistency quality and taste across all dishes produced.
  
• Support mise en place and daily production requirements for assigned kitchen sections.
  
• Assist in service during peak periods banquets and special events.
  
• Follow instructions from senior chefs to ensure smooth kitchen operations.
  

Quality & Presentation

• Maintain high standards of food presentation in line with luxury resort expectations.
  
• Ensure food is prepared and served at the correct temperature and within required timelines.
  
• Taste and check products regularly to maintain quality consistency.
  
• Report any quality issues or deviations to senior kitchen staff.
  

Hygiene Safety & Sanitation

• Adhere strictly to hygiene sanitation and food safety standards (HACCP and local regulations).
  
• Maintain cleanliness of workstations equipment and storage areas at all times.
  
• Follow proper food handling storage labeling and rotation procedures (FIFO).
  
• Comply with personal hygiene uniform and grooming standards.
  

Equipment & Workplace Care

• Use kitchen equipment and tools safely and correctly.
  
• Report equipment malfunctions or maintenance needs promptly.
  
• Minimize breakage waste and misuse of food and equipment.
  

Teamwork & Communication

• Work collaboratively with colleagues across kitchen sections and outlets.
  
• Communicate effectively during service to support smooth operations.
  
• Show professionalism and respect when interacting with team members and supervisors.
  

Learning & Development

• Actively participate in training briefings and skill development sessions.
  
• Demonstrate willingness to learn new techniques cuisines and service styles.
  
• Support senior chefs in menu changes promotions and special culinary projects when required.
  

Cost Awareness & Waste Control

• Practice portion control and efficient food usage to minimize waste.
  
• Follow guidance on proper storage and handling to reduce spoilage.
  
• Assist in stock rotation and basic inventory checks as directed.
  

Requirements

Required Skills:

Qualifications & Requirements Bachelors Degree in Business Administration Hospitality Management Finance Accounting Economics or related fields is required. Proficiency in Microsoft Excel required (VBA/Office Scripts preferred). Strong numerical and analytical skills required. Internships or academic project experience related to data analysis finance hospitality or F&B operations preferred. Working understanding of budgeting forecasting and financial reporting preferred. Experience working with large datasets and preparing management reports preferred.

Employment Type : Full Time
Experience: years
Vacancy: 1