Chef

KEY DUTIES AND RESPONSIBILITIES

Food Preparation and Cooking

Prepare and cook food according to established recipes, menus, portion sizes, and quality standards. Ensure that all dishes are properly cooked, seasoned, presented, and served at the required temperature. Prepare ingredients such as meat, seafood, poultry, vegetables, sauces, soups, stocks, and other food items according to kitchen requirements. Handle different cooking methods and equipment properly and safely.

Ensure that food preparation is completed on time, particularly during peak dining periods, group bookings, functions, banquets, and special resort events.

Menu and Food Quality

Maintain consistency in the taste, quality, portion, appearance, and presentation of all dishes. Follow standardized recipes and report any concerns regarding ingredients, recipes, or food quality to the immediate superior. Assist in developing or improving menu items when requested. Provide suggestions for new dishes, seasonal offerings, buffet selections, and special menus based on guest preferences and resort requirements.

Food Safety and Sanitation

Strictly follow food safety, hygiene, and sanitation standards in all kitchen activities. Ensure that raw and cooked food are handled, stored, and prepared properly to prevent contamination. Maintain proper temperature control and observe appropriate food storage procedures.

Keep workstations, kitchen equipment, utensils, preparation areas, refrigerators, freezers, and storage areas clean and sanitary. Follow proper personal hygiene practices, including appropriate uniform and protective equipment while working in the kitchen.

Kitchen Operations

Maintain an organized and efficient workstation throughout the shift. Ensure that all necessary ingredients, utensils, equipment, and supplies are available before food preparation begins. Properly operate and care for kitchen equipment such as ovens, grills, fryers, stoves, refrigerators, freezers, mixers, and other cooking equipment.

Report defective, damaged, or unsafe equipment to the immediate superior immediately and avoid using equipment that may pose a safety risk.

Inventory and Cost Control

Assist in monitoring kitchen inventory and ensure that ingredients are used efficiently. Check the quality and quantity of ingredients received and report spoiled, damaged, or substandard items. Practice proper portion control to minimize food waste and maintain food cost standards.

Properly label, date, store, and rotate food items using the appropriate stock rotation system. Monitor expiration dates and ensure that food is not unnecessarily wasted.

Banquets and Resort Events

Assist in the preparation and execution of food requirements for weddings, conferences, parties, meetings, buffets, corporate events, private functions, and other resort activities. Coordinate with the kitchen team and service staff to ensure that food is prepared and served according to the required schedule and quantity.

Guest Satisfaction

Maintain high standards of food quality and presentation to contribute to overall guest satisfaction. Respond professionally to special food requests, dietary requirements, and reasonable guest preferences as directed by management. Immediately report guest complaints or food-related concerns to the appropriate supervisor.

Teamwork and Coordination

Work closely with the Executive Chef, Head Chef, Sous Chef, kitchen staff, F&B team, service personnel, and other resort departments to ensure smooth operations. Communicate effectively regarding food preparation schedules, special orders, events, shortages, and other kitchen concerns.

Assist and guide junior kitchen staff when necessary and contribute to maintaining a professional, respectful, and cooperative working environment.

Cleaning and Maintenance

Maintain cleanliness and orderliness in all assigned kitchen areas. Clean workstations, utensils, cookware, and equipment after use. Assist in scheduled deep cleaning of kitchen facilities and ensure that waste is properly segregated and disposed of according to resort procedures.

Compliance and Workplace Safety

Follow all resort policies, procedures, rules, and regulations. Observe occupational health and safety practices and immediately report accidents, injuries, hazards, or unsafe conditions to management.

Properly use knives, cooking equipment, chemicals, and other kitchen tools. Take reasonable precautions to prevent accidents, burns, cuts, slips, food contamination, and other workplace hazards.

QUALIFICATIONS

• Culinary Arts, Hospitality Management, or related course
• At least 3-5 years of experience as a Chef or Cook
• Resort, hotel, restaurant, or catering experience preferred
• Knowledge of food preparation and cooking techniques
• Knowledge of food safety and sanitation
• Ability to follow recipes and portion standards
• Good teamwork and communication skills
• Able to work under pressure and in a fast-paced environment
• Physically fit and able to stand for extended periods
• Willing to work on shifting schedules, weekends, and holidays