**Job Objective** Prepare and cook food following the hotel’s standard recipes, ensuring the **quality, presentation, and taste** of dishes while strictly adhering to hygiene and food safety standards to exceed guest expectations. **Key Responsibilities** * **Preparation and Plating:** Prepare dishes according to orders or the day’s production plan (buffet or events). * **Mise en Place:** Organize and prepare all necessary ingredients before service (vegetable cutting, sauce preparation, portioning of proteins). * **Hygiene Control (H Stamp / HACCP):** Strictly apply cleaning standards at your station, temperature control, and proper food storage to prevent cross-contamination. * **Consistency:** Ensure every dish is prepared with identical taste and presentation, following kitchen technical specifications. * **Inventory Management:** Rotate stock using the **FIFO** (First In, First Out) system and report shortages or losses to the Chef de Partie or Sous Chef. * **Cross-Station Support:** Ability to rotate among stations (cold kitchen, hot kitchen, breakfast) based on hotel occupancy. Employment Type: Full-time Salary: Up to $9,500.00 per month Benefits: * Savings fund * Free parking * Staff dining service * Complimentary uniforms * Grocery vouchers Work Location: On-site employment