Qualifications

• Diploma or Degree in Culinary Arts or Hospitality

• 3–5 years of hands-on kitchen experience in a professional setting

• Previous experience in a 5 star or Premium hotel in a similar position

• Ability to work well under pressure in a fast paced environment

• Ability to work cohesively and collectively as part of a team

• Excellent planning, organizational skills, communication and interpersonal abilities, with the capacity to interact effectively with guests and staff.

• Strong problem-solving and decision-making capabilities, with the ability to address challenges proactively and effectively.

**Food Preparation & Cooking: ****

• Prepare and cook specific sections of the menu, such as starters, soups, sides, or desserts, ensuring consistency in flavor, presentation, and portion sizes.

• Assist with the preparation of sauces, stocks, garnishes, and other key components of dishes, learning the fundamentals of each preparation technique.

• Perform advanced food preparation tasks such as chopping, marinating, seasoning, and cooking ingredients according to the recipes and under the direction of the Chef de Partie or Demi Chef de Partie.

Station Setup & Mise-en-place:****

• Organize and maintain a well-prepared mise-en-place for your assigned kitchen station, ensuring that all ingredients are properly measured, cleaned, cut, and ready for use during service.

• Coordinate with other kitchen stations to ensure timely preparation of all components of a dish, supporting the smooth workflow of the kitchen.

• Label, date, and store food correctly to comply with food safety regulations, ensuring ingredients are fresh and stored at the correct temperatures.

Quality Control & Standards Adherence:****

• Taste and adjust dishes as needed, learning to develop a discerning palate and understanding of flavor balance.

• Monitor the freshness and quality of ingredients used, ensuring that all food preparation and cooking are in line with the resort's standards.

Teamwork & Kitchen Support:**

• Provide assistance to senior chefs during busy service periods, supporting a smooth and timely flow of dishes from the kitchen to the dining room.

• Assist in plating dishes to ensure they are visually appealing and aligned with presentation standards.

 Clean and sanitize work areas, tools, and equipment, maintaining a hygienic and organized kitchen environment at all times.