Kitchen Cook

Key Responsibilities:

• Manage and operate an assigned kitchen section.

• Prepare, cook, and present dishes according to company standards.

• Ensure food quality, consistency, and proper presentation.
• Supervise and guide Commis Chefs and kitchen assistants.

• Maintain high standards of hygiene, sanitation, and food safety.

• Monitor stock levels and minimize food wastage.

• Support the Sous Chef and Head Chef during daily operations and busy service periods.

Requirements:

• Strong culinary and cooking skills

• Knowledge of food safety and hygiene standards

• Previous experience as a Chef de Partie, Demi Chef de Partie, or Commis Chef

• Experience in a hotel, restaurant, catering, or fine-dining environment

• Ability to work under pressure in a fast-paced kitchen

• Strong teamwork, communication, and leadership skills