Experienced Cook at Hotel Capitol

Job Summary

• The Hotel Cook is responsible for preparing, cooking, and presenting high-quality meals while maintaining excellent food safety and hygiene standards. Hotel Cook should have strong culinary skills, the ability to work under pressure, and a commitment to delivering exceptional dining experiences.

Responsibilities

• Prepare, cook, and present dishes according to the hotel’s menu and guest preferences.
• Ensure consistency in taste, portioning, and presentation of meals.
• Prepare ingredients in advance to ensure smooth operations during service hours.
• Monitor food temperatures and cooking times to prevent overcooking or under-cooking.
• Maintain cleanliness and organization in the kitchen.
• Follow all food safety and sanitation regulations (health department guidelines, etc.).
• Store food correctly to prevent contamination and spoilage.
• Use kitchen equipment safely and report any malfunctions.
• Monitor kitchen inventory and report low stock levels to the kitchen supervisor.
• Assist in receiving and inspecting food deliveries for freshness and quality.
• Reduce food waste by managing portion sizes and storage effectively.
• Work closely with other kitchen staff to ensure timely food service.
• Communicate effectively with servers and kitchen supervisors about orders and special requests.
• Food Preparation: Prepare and cook meals according to hotel menu and standards.
• Quality Control: Ensure food presentation, taste, and hygiene meet expectations.
• Kitchen Management: Maintain cleanliness, manage inventory, and follow safety protocols.
• Collaboration: Work with kitchen staff and F&B team for smooth service.
• Menu Adaptation: Adjust recipes based on dietary needs or seasonal changes.

Requirements

• Candidates should possess an SSCE certificate with a minimum 2 years experience in a cooking role in a hotel or restaurant.
• Culinary certification or diploma preferred.