Key Responsibilites:

1. Prepare and cook dishes from multiple cuisines according to standard recipes and presentation guidelines.

2. Handle food preparation for breakfast, lunch, dinner, à la carte, buffet, and special events.

3. Ensure consistency in taste, portion size, quality, and presentation.

4. Prepare ingredients through chopping, cutting, marinating, seasoning, and other cooking processes.

5. Monitor the quality and freshness of raw materials and ingredients.

6. Maintain proper food storage, labeling, and FIFO procedures.

7. Follow food safety, hygiene, and sanitation standards at all times.

8. Maintain cleanliness of the kitchen, workstations, utensils, and equipment.

9. Coordinate with the Sous Chef, Executive Chef, and other kitchen staff for smooth operations.

10. Handle kitchen equipment safely and report any malfunction or maintenance issue.

11. Ensure timely preparation and service of all food orders.

12. Follow company policies, kitchen procedures, and HACCP/food-safety practices.