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Job Summary: Responsible for food preparation and presentation, compliance with hygiene standards, and maintenance of the work area in a hotel environment. Key Highlights: 1. Food preparation and presentation according to hotel standards 2. Handling of cold and hot kitchens, including sauces and fine cuts 3. Active participation in environmental care and energy conservation Main Responsibilities: 1.- Responsible for food preparation and presentation. 2.- Complies with hygiene standards and hotel-established guidelines. 3.- Prepares and presents food for service. 4.- Responsible for keeping their work area clean. Key Tasks: 1.- Actively participates in the hotel's current environmental initiatives and energy-saving plan, authorized by the Maintenance Department. 2.- Appropriately follows up on preventive and corrective recommendations related to these initiatives. 3.- Prepares complete mise en place and presents food without defects. 4.- Stays informed about and participates in risk prevention measures and environmental care practices, and is knowledgeable about products and services to provide information during any sales opportunity. Knowledge: Basic knowledge of mother sauces and their derivatives. Knowledge of fine cuts and cooking terminology. Proficiency in handling cold and hot kitchen stations for the current menu. Basic buffet preparation. Skills: Manual dexterity. Ability to withstand intensive work. Capable of supervising other staff members. -Requirements- Minimum Education: Upper secondary education – General High School Diploma Less than 1 year of experience Age: between 18 and 40 years Keywords: chef, cook
