Background information about the job or company (e.g., role context, company overview)

FONTIS Residences Hotel

Responsibilities or duties

Prepare and cook food according to approved recipes and hotel standards.

Assist with stock taking and control of kitchen supplies.

Support menu development and preparation of special dishes when required.

Ensure consistent food quality, taste, presentation and portion sizes.

Maintain high standards of food hygiene, personal hygiene and kitchen cleanliness. od hygiene,

Minimize food wastage and support effective food cost control

Qualifications or requirements (e.g., education, skills)

3-5 years of practical experience as a Commis Chef or Chef de partie

Certificate or Diploma in Culinary Arts, Institutional Catering, Hotel Management, or a matching professional cooking certification

Direct familiarity with fundamental cooking processes (braising, boiling, roasting, sautéing) and basic equipment safety operations

Excellent knowledge of food safety, hygiene and HACCP principles

Experience in a hotel or luxury hospitality environment is preferred

• Prepare and cook food according to approved recipes and hotel standards.
• Assist with stock taking and control of kitchen supplies.
• Support menu development and preparation of special dishes when required.
• Ensure consistent food quality, taste, presentation and portion sizes.
• Maintain high standards of food hygiene, personal hygiene and kitchen cleanliness.
• Minimize food wastage and support effective food cost control

• Fundamental cooking processes (braising, boiling, roasting, sautéing)
• Basic equipment safety operations
• Food safety
• Hygiene
• HACCP principles

• 3-5 years of practical experience as a Commis Chef or Chef de partie
• Certificate or Diploma in Culinary Arts, Institutional Catering, Hotel Management, or a matching professional cooking certification
• Direct familiarity with fundamental cooking processes (braising, boiling, roasting, sautéing) and basic equipment safety operations
• Excellent knowledge of food safety, hygiene and HACCP principles
• Experience in a hotel or luxury hospitality environment is preferred