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Duties & Responsibilities:

  • Prepare menus in collaboration with colleagues.
  • Ensure adequacy of supplies at the cooking stations.
  • Prepare ingredients that should be frequently available (vegetables, spices etc.).
  • Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes.
  • Put effort in optimizing the cooking process with attention to speed and quality.
  • Enforce strict health and hygiene standards.
  • Help to maintain a climate of smooth and friendly cooperation.


  • Qualifications: School Certificate, NTC3 Food Production.
  • Experience: Previous experience in same position or 5 years in Kitchen in hospitality.
  • Personal Qualities: Organisational Skills, Humble but firm.
  • Additional Skill required: Knowledge of Hotel Operations, HACCP standards.
Recruitment Process:

Feel free to apply through CareerHub or contact us on the following number:

📞 5 509 8915

🕒 between 08.30 AM - 04.00 PM (Monday to Friday) or

🕒 between 08.30 AM - 12.00 PM (Saturday)

Job Overview
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