Cook 3, Pastry

1. Food Preparation & Production Prepare and cook menu items in accordance with standard recipes, portion sizes, and presentation guidelines. Ensure consistency, quality, and taste across all dishes produced. Perform mise en place and assist in daily production requirements for assigned kitchen sections. Support kitchen operations during peak service periods, banquets, and special events. Follow instructions from senior chefs to maintain efficient and smooth kitchen operations. 2. Quality & Presentation Maintain high standards of food quality and presentation aligned with luxury hospitality expectations. Ensure all dishes are served at the correct temperature and within established timelines. Conduct regular tasting and quality checks to ensure consistency. Report any quality deviations or concerns to senior kitchen staff promptly. 3. Hygiene, Safety & Sanitation Comply with all food safety, hygiene, and sanitation standards, including HACCP and local regulations. Maintain cleanliness of workstations, kitchen equipment, and storage areas at all times. Follow proper food handling, storage, labeling, and stock rotation practices (FIFO). Adhere to personal hygiene, uniform, and grooming standards. 4. Equipment & Workplace Care Operate kitchen tools and equipment safely and correctly. Report equipment malfunctions or maintenance issues promptly. Minimize waste, breakage, and misuse of food and equipment. 5. Teamwork & Communication Collaborate effectively with kitchen team members across different sections. Communicate clearly during service to ensure smooth operations. Demonstrate professionalism, respect, and teamwork in all interactions. 6. Learning & Development Participate in training sessions, briefings, and skill development activities. Show willingness to learn new culinary techniques, cuisines, and service styles. Support senior chefs in menu updates, promotions, and special culinary projects. 7. Cost Awareness & Waste Control Practice portion control and efficient use of ingredients to reduce waste. Follow proper storage and handling procedures to prevent spoilage. Assist in stock rotation and basic inventory management tasks as required.