Requirements:

Certificate in Food Production from a reputable institution

Minimum 2 years’ experience in a four-star hotel or a busy kitchen in an institution

• Experience of working in a Hazard Analysis and Critical Control Points (HACCP) compliant kitchen

• Ability to manage inventory, follow recipes, and maintain a clean workspace.

• Effective communication with other kitchen staff and potentially customers.

• Ability to stand for extended periods and perform repetitive tasks.

• Precise measurements, consistent execution of recipes, and attention to detail in decorating. 

• Baking Expertise: Strong knowledge of baking techniques, ingredients, and equipment.

• Creative Skills: Ability to decorate pastries and desserts with creativity and precision.

Ensure ingredients and final products are fresh

Follow recipes, including measuring, weighing and mixing ingredients

Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods

Present, garnish and arrange final dishes

Occasionally serve food

Maintain a clean and safe work area, including handling utensils, equipment and dishes

Handle and store ingredients and food

Maintain food safety and sanitation standards

Clean and sanitize work areas, equipment and utensils

Execute opening and closing procedures

Set up workstations with required ingredients and equipment

Check the quality and freshness of ingredients

Monitor station inventory levels

Accommodate guests’ special requests

Operate kitchen equipment such as broilers, ovens, grills and fryers

Responsible for hygiene, safety and correct use of equipment and utensils.

Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

Observing all laid down food safety requirement, policies and procedures in line with departments operations

Any other duties assigned by the department supervisor/manager