The successful candidate will strongly support the Culinary Team.

All production is carried out in line with appropriate food portion control, use of recipes, hotel guidelines, and service concepts, under the supervision of the department head.

Qualifications and Responsibilities

• Minimum of three (3) years’ experience in a cook position
• Cooperation and execution of instructions from the Chef for menu preparation
• Menu production based on the established program
• Keen attention to detail
• Knowledge of sanitation principles, food preparation, and nutrition
• Ability to work in a fast-paced, production-driven environment
• Maintenance of cleanliness and hygiene of equipment, food storage, and work areas
• Confidence in working within branded hotel operations

An attractive benefits package is offered according to qualifications.

All applications will be treated with the strictest confidence.