- Prepare and cook all menu items in accordance with approved recipes, yield guides, and departmental standards, including pre-service and post-service preparation
- Ensure cleanliness, sanitation, and food safety compliance in line with health regulations, hotel standards, and proper food storage procedures
- Set up, operate, and maintain kitchen workstations and equipment to ensure efficiency, safety, and organization throughout the shift
- Coordinate with the Sous Chef/Line Supervisor and related teams regarding production priorities, stock levels, shortages, and daily operational needs
- Maintain quality, efficiency, and cost control, minimizing waste, managing inventory rotation, and supporting smooth kitchen and service operations
Requirements
- High school diploma or equivalent vocational training, preferably with a Culinary College Degree
- 2-3 years' experience as a Line Cook in a 4/5-star hotel or restaurant, with previous supervisory experience preferred
- Valid food handling and sanitation certifications
- Ability to communicate clearly in English (spoken and written) with guests, colleagues, and management
- Ability to perform basic mathematical calculations and maintain clear, legible documentation