Cook 2, Pastry

Food Preparation & Production Prepare and cook food items according to standard recipes, portion sizes, and presentation guidelines. Ensure consistency, quality, and taste across all dishes produced. Support mise en place and daily production requirements for assigned kitchen sections. Assist in service during peak periods, banquets, and special events. Follow instructions from senior chefs to ensure smooth kitchen operations. Quality & Presentation Maintain high standards of food presentation in line with luxury resort expectations. Ensure food is prepared and served at the correct temperature and within required timelines. Taste and check products regularly to maintain quality consistency. Report any quality issues or deviations to senior kitchen staff. Hygiene, Safety & Sanitation Adhere strictly to hygiene, sanitation, and food safety standards (HACCP and local regulations). Maintain cleanliness of workstations, equipment, and storage areas at all times. Follow proper food handling, storage, labeling, and rotation procedures (FIFO). Comply with personal hygiene, uniform, and grooming standards. Equipment & Workplace Care Use kitchen equipment and tools safely and correctly. Report equipment malfunctions or maintenance needs promptly. Minimize breakage, waste, and misuse of food and equipment. Teamwork & Communication Work collaboratively with colleagues across kitchen sections and outlets. Communicate effectively during service to support smooth operations. Show professionalism and respect when interacting with team members and supervisors. Learning & Development Actively participate in training, briefings, and skill development sessions. Demonstrate willingness to learn new techniques, cuisines, and service styles. Support senior chefs in menu changes, promotions, and special culinary projects when required. Cost Awareness & Waste Control Practice portion control and efficient food usage to minimize waste. Follow guidance on proper storage and handling to reduce spoilage. Assist in stock rotation and basic inventory checks as directed. Requirements Culinary certificate or diploma from a recognized institution preferred At least 2 to 3 years of kitchen experience in a hotel, resort, or fine-dining environment Knowledge of basic food safety and hygiene practices