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
