Role Overview The Cook – Hot Kitchen is responsible for preparing and cooking hot dishes according to recipes and kitchen standards, supporting the Hot Kitchen team, and ensuring cleanliness, food safety, and timely service

Key Responsibilities

• Prepare and cook assigned hot kitchen dishes according to recipes and hotel standards.

• Ensure proper food handling, storage, and rotation to maintain quality and safety.

• Maintain cleanliness and organisation of workstations and cooking areas.

• Assist in mise en place preparation for daily service and special events.

• Monitor portion sizes and minimize food waste.

• Ensure all cooked items meet the presentation and taste standards set by the Executive Chef.

• Operate kitchen equipment safely and efficiently.

• Follow hygiene, safety, and food handling procedures at all times.

• Support and collaborate with other kitchen staff during peak service periods.

• Assist in stock monitoring, inventory checks, and reporting shortages.

• Help in cleaning and sanitizing utensils, tools, and kitchen equipment.

• Support the Executive Chef and Chef de Partie with training and guidance when required.

• Adhere to hotel grooming, safety, and professional conduct standards.

• Perform any other duties assigned by the Executive Chef or Hot Kitchen Chef de Partie.

Qualifications & Experience

• Previous kitchen experience is preferred.

• Basic knowledge of cooking techniques and hot kitchen operations is an advantage.

Skills & Competencies

• Basic cooking skills with ability to follow recipes accurately.

• Ability to work efficiently under pressure in a fast-paced environment.

• Team-oriented, reliable, and attentive to detail.

• Knowledge of hygiene and food safety standards.