Hotel: Zana Luxury Resort

Key Responsibilities

• Prepare and cook food as per standard recipes and hotel standards.
• Assist senior chefs in daily kitchen operations.
• Complete mise-en-place and basic food preparation.
• Maintain cleanliness and hygiene in the kitchen.
• Ensure proper storage and handling of food items.
• Check the quality and freshness of ingredients.
• Follow food safety and sanitation standards.
• Minimise food wastage and maintain proper portion control.
• Support the kitchen team during busy operations and events.

Role Level

Commis Chef III:
Basic food preparation, cutting, chopping, cleaning and mise-en-place. Works under close supervision.

Commis Chef II:
Handles regular food preparation and cooking with moderate supervision and supports the senior chefs.

Commis Chef I:
Handles cooking responsibilities more independently and supports/guides junior kitchen team members.

Candidate Profile:

• Hospitality/Kitchen experience preferred.
• Knowledge of basic cooking and food preparation.
• Good hygiene and safety awareness.
• Team player with a positive attitude.
• Willingness to learn and work in a fast-paced hotel environment.