Kitchen Cook

Food Preparation and Cooking

Prepare, cook, and present menu items in accordance with approved recipes and presentation standards. Ensure all dishes are prepared consistently, accurately, and within the required service timelines. Assist in the preparation of breakfast, lunch, dinner, room service, private dining, beach dining, and special event menus. Prepare ingredients by washing, peeling, chopping, marinating, and portioning as required. Ensure food is served at the correct temperature and quality. Assist in developing seasonal menus and daily specials under the guidance of the Head Chef.

Food Quality and Presentation

Maintain high standards of food quality, taste, texture, and presentation. Ensure consistency in portion sizes and plating. Conduct quality checks on ingredients before preparation. Report any substandard or spoiled food items immediately.

Hygiene and Food Safety

Comply with all food safety, HACCP, and Company hygiene procedures. Maintain cleanliness of kitchen workstations, equipment, utensils, and storage areas. Observe proper food storage, labelling, stock rotation (FIFO), and temperature control procedures. Wear the prescribed uniform and maintain high personal hygiene standards.

Inventory and Stock Control

Assist in receiving, checking, and storing deliveries. Monitor stock levels and report shortages promptly. Minimise food waste through proper handling and portion control. Assist with regular stock counts and inventory records.

Equipment Care

Operate kitchen equipment safely and correctly. Clean and maintain kitchen equipment after use. Report equipment faults or maintenance issues immediately.

Teamwork

Work collaboratively with the Head Chef, Sous Chef, Waiters, Housekeeping, and other departments. Support colleagues during busy service periods. Participate in kitchen briefings, meetings, and training sessions. Assist in mentoring junior kitchen staff where required.

Health and Safety

Follow all occupational health and safety procedures. Report accidents, hazards, and unsafe working conditions immediately. Ensure safe handling of knives, machinery, hot equipment, and cleaning chemicals.