Cook 2, Pastry

Food Preparation & Production

• Prepare and cook food items according to standard recipes, portion sizes, and presentation guidelines.
  
• Ensure consistency, quality, and taste across all dishes produced.
  
• Support mise en place and daily production requirements for assigned kitchen sections.
  
• Assist in service during peak periods, banquets, and special events.
  
• Follow instructions from senior chefs to ensure smooth kitchen operations.
  

Quality & Presentation

• Maintain high standards of food presentation in line with luxury resort expectations.
  
• Ensure food is prepared and served at the correct temperature and within required timelines.
  
• Taste and check products regularly to maintain quality consistency.
  
• Report any quality issues or deviations to senior kitchen staff.
  

Hygiene, Safety & Sanitation

• Adhere strictly to hygiene, sanitation, and food safety standards (HACCP and local regulations).
  
• Maintain cleanliness of workstations, equipment, and storage areas at all times.
  
• Follow proper food handling, storage, labeling, and rotation procedures (FIFO).
  
• Comply with personal hygiene, uniform, and grooming standards.
  

Equipment & Workplace Care

• Use kitchen equipment and tools safely and correctly.
  
• Report equipment malfunctions or maintenance needs promptly.
  
• Minimize breakage, waste, and misuse of food and equipment. 
  

Teamwork & Communication

• Work collaboratively with colleagues across kitchen sections and outlets.
  
• Communicate effectively during service to support smooth operations.
  
• Show professionalism and respect when interacting with team members and supervisors.
  

Learning & Development

• Actively participate in training, briefings, and skill development sessions.
  
• Demonstrate willingness to learn new techniques, cuisines, and service styles.
  
• Support senior chefs in menu changes, promotions, and special culinary projects when required. 
  

Cost Awareness & Waste Control

• Practice portion control and efficient food usage to minimize waste.
  
• Follow guidance on proper storage and handling to reduce spoilage.
  
• Assist in stock rotation and basic inventory checks as directed.