About this role
Key Responsibilities:
- Prepare and cook a variety of dishes according to established recipes, standards, and presentation guidelines.
- Ensure all orders are prepared accurately, consistently, and within the required service time.
- Organize and maintain mise en place to ensure smooth and efficient service.
- Coordinate closely with the In-Room Dining team to ensure timely preparation and dispatch of orders.
- Maintain high standards of food quality, taste, portioning, temperature, and presentation.
- Assist with breakfast, lunch, dinner, late-night dining, and special guest requests as required.
- Monitor the quality and freshness of ingredients and ensure proper storage and handling.
- Maintain a clean, organized, and hygienic workstation at all times.
- Follow HACCP, food safety, hygiene, and sanitation standards.
- Assist in minimizing food wastage and maintaining effective food cost control.
- Support and guide Commis Chefs within the section.
- Communicate any operational issues, shortages, or guest-related requirements to the Sous Chef.
- Ensure all kitchen equipment is used safely and maintained in good working condition.
Requirements
Candidate Requirements:
- Minimum 2–3 years of experience in a similar position, preferably within a 5-star luxury hotel.
- Previous experience in In-Room Dining, Room Service, or a high-volume à la carte operation is preferred.
- Strong knowledge of food preparation, cooking techniques, and kitchen operations.
- Ability to work efficiently under pressure while maintaining consistent quality and presentation.
- Good knowledge of HACCP and food safety standards.
- Culinary qualification from a recognized institution is preferred.
- Good communication, teamwork, and organizational skills.
- Strong attention to detail and commitment to luxury service standards.
- Flexibility to work shifts, weekends, and public holidays.