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Job Summary: Responsible for food preparation and presentation, compliance with hygiene standards, and maintenance of the work area. Key Highlights: 1. Proficiency in cold and hot kitchen operations for the current menu 2. Basic buffet preparation and handling of 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 protocols. 3.- Prepares and presents food for service. 4.- Responsible for keeping their work area clean. Primary Tasks: 1.- Actively participates in the hotel's current environmental initiatives and authorized energy-saving plan issued 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 and participates in risk prevention measures and environmental protection practices; understands products and services to provide accurate information during any sales opportunity. Knowledge: Basic knowledge of mother sauces and their derivatives. Knowledge of fine cuts and cooking terminology. Proficiency in cold and hot kitchen operations for the current menu. Basic buffet preparation. Skills: Manual dexterity. Ability to withstand physically demanding tasks. 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
