Role Overview The Cook – Canteen is responsible for preparing daily meals for hotel staff, ensuring consistency, proper portioning, hygiene standards, and efficient use of ingredients.

Key Responsibilities

• Prepare daily staff meals according to menus and dietary requirements.

• Ensure proper handling, storage, and rotation of ingredients.

• Maintain cleanliness, hygiene, and organisation of the canteen kitchen and workstations.

• Monitor food usage and minimize wastage through proper portioning and planning.

• Assist with inventory checks and report ingredient shortages to the Executive Chef.

• Operate kitchen equipment safely and efficiently.

• Support kitchen staff during peak hours or special events.

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

• Ensure compliance with hotel grooming and professional conduct standards.

• Assist in receiving, storing, and organizing deliveries for the canteen.

• Support the team in preparing meals in large quantities efficiently.

• Follow proper cleaning schedules for kitchen tools, utensils, and equipment.

• Perform any other duties assigned by the Executive Chef.

Qualifications & Experience

• Previous kitchen experience is preferred.

• Experience preparing meals in large quantities is an advantage.

Skills & Competencies

• Ability to prepare meals efficiently in large volumes.

• Good time management and organisational skills.

• Knowledge of hygiene and food safety standards.

• Team-oriented with reliability and attention to detail.