Cook

Position Summary The Cook (Hot & Cold) is responsible for preparing, cooking, and presenting food items in both hot and cold sections of the kitchen, ensuring consistency, quality, and adherence to hygiene standards

Key Responsibilities

Operational Process

• Clean and sanitize workstations before starting mise en place.

• Attend daily kitchen briefings led by the Chef de Partie.

• Prepare mise en place for both hot and cold sections according to the menu.

• Cook hot dishes (soups, sauces, grills, main courses) as instructed by Chef de Partie.

• Prepare and plate cold dishes (salads, starters, dressings, cold buffet items).

• Display and replenish food products on buffets with proper labeling.

• Check and record food temperatures as per hygiene and HACCP guidelines.

• Handle simple food orders during service efficiently.

• Report any anomalies, shortages, or equipment issues to the Chef de Partie/Junior Sous Chef.

• Assist the Chef de Partie in coaching Assistant Cooks.

• Perform any other cognate duties assigned by supervisors.

• Ensure compliance with hotel policies, brand standards, and food safety requirements.

Customer Perspective

• Contribute to guest satisfaction by ensuring food quality, presentation, and variety in both hot and cold dishes.

• Adapt to guest special requests, dietary needs, or preferences as directed by supervisors.

• Support the hotel’s reputation by maintaining consistent quality that enhances guest feedback and online reviews.

Financial Perspective

• Minimize food and material wastage through proper portioning and handling.

• Handle kitchen tools and equipment with care to avoid damage or loss.

• Maintain accurate stock records in kitchen logbooks when required.

• Respect recipes, portion sizes, and costing sheets to control expenses.

People, Learning & Growth

• Maintain a positive and cooperative working relationship with colleagues across hot and cold sections.

• Always uphold grooming, hygiene, and professional standards.

• Respect attendance, punctuality, and departmental procedures.

• Report incidents or accidents immediately to supervisors.

• Participate in departmental training to enhance culinary knowledge and skills.

• Comply with the Workers’ Rights Act and the Catering & Tourism Industries Remuneration Order.

Qualifications & Requirements

• Minimum SC qualification; culinary certificate/diploma preferred.

• Previous experience in hotel kitchens, with exposure to both hot and cold sections, is an advantage.

• Good knowledge of basic cooking techniques, cold food preparation, and food safety standards.

• Ability to multitask and work in a fast-paced environment.

• Team player with discipline, reliability, and a passion for culinary arts.