Key Responsibilities:
- Prepare and cook food according to approved recipes and hotel standards.
- Assist with stock taking and control of kitchen supplies.
- Support menu development and preparation of special dishes when required.
- Ensure consistent food quality, taste, presentation and portion sizes.
- Maintain high standards of food hygiene, personal hygiene and kitchen cleanliness.
- Minimize food wastage and support effective food cost control
Qualifications:
- 5-5 years of practical experience as a Commis Chef or Chef de partie
- Certificate or Diploma in Culinary Arts, Institutional Catering, Hotel Management, or a matching professional cooking certification
- Direct familiarity with fundamental cooking processes (braising, boiling, roasting, sautéing) and basic equipment safety operations
- Excellent knowledge of food safety, hygiene and HACCP principles
- Experience in a hotel or luxury hospitality environment is preferred
Interested candidates should submit their CV and academic documents to [email protected]
Application Deadline
2nd October 2026