Prepare and cook food according to instructions and provide efficient and prompt service to guests in all F&B outlets as well as in outside catering functions according to Hotel Standards and procedures.

Key Duties & Responsibilities

• Prepare and cook food according to instructions and provide efficient and prompt services to guests.
• Start monitors and complete cooking operations, in line with standards in terms of hygiene, quality, timing and costs.
• Ensure that any order or decision taken by the Executive Chef, Executive Sous Chef and Sous Chef is strictly followed up and adhered to.

Profile

• Minimum - Form IV or equivalent
• Any relevant certificate (NTC) from the Hotel School or any other recognised institution
• Previous professional experience as Cook will be an advantage
• Proven ability to speak, write and read French and English
• Pleasant and outgoing personality
• Good communication skills and customer oriented
• Ready to work odd and flexible hours