Job Description Financial: • Oversee stock take, rotation, and monitor operating supplies to minimise food wastage and maintain cost effectiveness. Operational: • Check all equipment prior to service and ensure front of house food set ups comply with Chef guidelines. • Prepare and cook food items across all kitchen sections, including mise-en-place, processing of meat, poultry, seafood, and vegetables. • Maintain quality and presentation of all food served, following company recipes and specifications to ensure consistency. • Follow all HACCP procedures in food production and galley maintenance, ensuring environmental separation standards are observed. • Provide backup support for service lines and perform cooking duties at banquet functions and external events. • Perform opening and closing procedures as assigned. Team Management & Communication: • Promote teamwork and cooperate with all departments to ensure smooth food delivery and service. • Communicate effectively with Stewarding, F&B Outlets, and other departments to coordinate operations. General Duty: • Demonstrate thorough knowledge of menus, recipes, and food preparation techniques across all kitchen sections. • Possess strong knife skills and comprehensive understanding of HACCP procedures and food safety regulations. • Monitor consumption, stores, and receiving to ensure compliance with Accor standards. • Be conversant with all hotel services and facilities to provide informed recommendations on food and beverage combinations. • Perform all other tasks assigned by senior management.