Chef/Cook
Core
Preparing, cleaning, and running kitchen sections for a la carte restaurants, catering functions, and banquet events in an integrated resort.
Role type
Full-time kitchen staff (Cook, Pastry Cook, Commis Chef, Demi Chef, Chef de Partie, Sous Chef)
Builds
Food and beverage outlets, catering functions, and banquet events
Domain
Hospitality / Tourism
Required skills
Cooking, baking, pastry cooking, butchering, menu planning, cost estimation, stock control, staff supervision, hygiene regulation enforcement
Preferred skills
Completed apprenticeship, passed trade test for cooking/baking/pastry/butchery
Technologies
None stated
Responsibilities
Preparing and cooking food items, baking and pastry work, butchering, supervising and training lower grade staff, ordering food supplies, monitoring quality, planning menus, estimating food and labour costs, enforcing hygiene regulations
Seniority
Entry to Senior (Commis to Sous Chef)
