Pantry Chef

Key Responsibilities

• Prepare salads, sandwiches, cold cuts, appetizers, dressings, sauces, and other pantry items.
• Prepare mise en place and ensure all ingredients are ready for service.
• Follow standardized recipes, portion sizes, and presentation standards.
• Ensure food is prepared and stored at the correct temperatures.
• Maintain high standards of food quality, freshness, taste, and presentation.
• Check the quality and freshness of ingredients before use.
• Maintain proper food labeling, storage, and FIFO procedures.
• Keep the pantry and workstations clean, organized, and hygienic at all times.
• Follow HACCP, food safety, and hotel hygiene standards.
• Coordinate with other kitchen sections to ensure smooth food production and service.
• Monitor stock levels and inform the Chef/Sous Chef about shortages or required items.
• Minimize food wastage and use ingredients efficiently.
• Maintain and properly handle kitchen equipment and utensils.
• Assist with buffet setup, banquets, events, and special functions when required.
• Follow all hotel policies, kitchen procedures, and safety regulations.
• Perform any other duties assigned by the Executive Chef or Sous Chef.

Requirements & Qualifications

• Previous experience as a Pantry Chef, Commis Chef, or similar kitchen position, Hotel or restaurant experience is preferred.
• Good knowledge of salads, cold kitchen preparations, sandwiches, appetizers, and basic sauces.
• Knowledge of food safety and hygiene practices.
• Ability to work under pressure in a fast-paced kitchen environment.
• Good teamwork and communication skills.
• Ability to maintain cleanliness and organization.
• Culinary certification or relevant training is an advantage.
• Immediate joiner/Transfer VISA.

Work Location: In person