Baker Helper

Food Preparation & Production

- Prepare and cook food items according to standard recipes, portion sizes, and presentation guidelines.
- Ensure consistency, quality, and taste across all dishes produced.
- Support mise en place and daily production requirements for assigned kitchen sections.
- Assist in service during peak periods, banquets, and special events.
- Follow instructions from senior chefs to ensure smooth kitchen operations.

Quality & Presentation

- Maintain high standards of food presentation in line with luxury resort expectations.
- Ensure food is prepared and served at the correct temperature and within required timelines.
- Taste and check products regularly to maintain quality consistency.
- Report any quality issues or deviations to senior kitchen staff.

Hygiene, Safety & Sanitation

- Adhere strictly to hygiene, sanitation, and food safety standards (HACCP and local regulations).
- Maintain cleanliness of workstations, equipment, and storage areas at all times.
- Follow proper food handling, storage, labeling, and rotation procedures (FIFO).
- Comply with personal hygiene, uniform, and grooming standards.

Equipment & Workplace Care

- Use kitchen equipment and tools safely and correctly.
- Report equipment malfunctions or maintenance needs promptly.
- Minimize breakage, waste, and misuse of food and equipment.

Teamwork & Communication

- Work collaboratively with colleagues across kitchen sections and outlets.
- Communicate effectively during service to support smooth operations.
- Show professionalism and respect when interacting with team members and supervisors.

Learning & Development

- Actively participate in training, briefings, and skill development sessions.
- Demonstrate willingness to learn new techniques, cuisines, and service styles.
- Support senior chefs in menu changes, promotions, and special culinary projects when required.

Cost Awareness & Waste Control

- Practice portion control and efficient food usage to minimize waste.
- Follow guidance on proper storage and handling to reduce spoilage.
- Assist in stock rotation and basic inventory checks as directed.

Requirements

- Culinary certificate or diploma from a recognized institution preferred
- Previous kitchen experience in a hotel, resort, or fine-dining environment is an advantage
- Knowledge of basic food safety and hygiene practices