Position Summary
To assist in the preparation and production of food according to the hotel's standards, recipes, and hygiene requirements, while maintaining a clean, organized, and efficient kitchen operation.
Key Responsibilities
- Assist the Chef de Partie with daily food preparation and kitchen operations.
- Prepare ingredients such as vegetables, meat, poultry, seafood, sauces, and other food items as instructed.
- Follow standard recipes, portion controls, and presentation standards.
- Ensure all food is prepared, stored, and handled in accordance with food safety and hygiene standards.
- Maintain cleanliness and organization of workstations, kitchen equipment, utensils, and storage areas.
- Check the quality and freshness of ingredients before use and report any concerns to the supervisor.
- Assist with receiving, storing, labeling, and rotating food products according to FIFO principles.
- Minimize food wastage and use ingredients efficiently.
- Support the kitchen team during service and ensure food preparation is completed on time.
- Follow all hotel policies, HACCP requirements, health and safety procedures, and Marriott standards where applicable.
- Assist with daily kitchen opening, closing, cleaning, and stock-taking duties.
- Maintain a professional and cooperative relationship with colleagues and other departments.
- Perform any other reasonable duties assigned by the Chef de Partie, Sous Chef, or Executive Chef.
Qualifications & Experience
- High school education or equivalent preferred.
- Culinary qualification or basic food preparation training is an advantage.
- Previous experience in a hotel, restaurant, or commercial kitchen is preferred.
- Knowledge of basic food preparation and kitchen hygiene practices.
- Ability to work effectively in a fast-paced and multicultural environment.
Skills & Competencies
- Basic culinary and food preparation skills.
- Good knowledge of food hygiene and safety.
- Attention to detail and quality.
- Good communication and teamwork skills.
- Ability to follow instructions and standard recipes.
- Ability to work under pressure and meet operational deadlines.
- Good organization and time-management skills.
- Willingness to learn and develop culinary skills.
- Flexible to work shifts, weekends, and public holidays.
Key Performance Areas
- Food quality and consistency.
- Compliance with food safety and hygiene standards.
- Preparation efficiency and timely completion of tasks.
- Kitchen cleanliness and organization.
- Minimization of food waste.
- Teamwork and cooperation.
- Adherence to hotel policies and operational standards.
