Requirements:

• Certificate in Food Production from a reputable institution
  

• Minimum 2 years’ experience in a four-star hotel or a busy kitchen in an institution
  

• Experience of working in a Hazard Analysis and Critical Control Points (HACCP) compliant kitchen
  
• Ability to manage inventory, follow recipes, and maintain a clean workspace.
  
• Effective communication with other kitchen staff and potentially customers.
  
• Ability to stand for extended periods and perform repetitive tasks.
  
• Precise measurements, consistent execution of recipes, and attention to detail in decorating.
  
• Baking Expertise: Strong knowledge of baking techniques, ingredients, and equipment.
  
• Creative Skills: Ability to decorate pastries and desserts with creativity and precision.
  

• Ensure ingredients and final products are fresh
  

• Follow recipes, including measuring, weighing and mixing ingredients
  

• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
  

• Present, garnish and arrange final dishes
  

• Occasionally serve food
  

• Maintain a clean and safe work area, including handling utensils, equipment and dishes
  

• Handle and store ingredients and food
  

• Maintain food safety and sanitation standards
  

• Clean and sanitize work areas, equipment and utensils
  

• Execute opening and closing procedures
  

• Set up workstations with required ingredients and equipment
  

• Check the quality and freshness of ingredients
  

• Monitor station inventory levels
  

• Accommodate guests’ special requests
  

• Operate kitchen equipment such as broilers, ovens, grills and fryers
  

• Responsible for hygiene, safety and correct use of equipment and utensils.
  

• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
  

• Observing all laid down food safety requirement, policies and procedures in line with departments operations
  

• Any other duties assigned by the department supervisor/manager