Cook 2 – Hotel Kitchen

About the role

The Cook 2 will work in a high‑end hotel kitchen, preparing a wide range of menu items for the restaurant, room service, employee cafeteria and banquet events. The role focuses on delivering consistent, high‑quality food while maintaining strict sanitation and safety standards.

Key responsibilities

• Prepare all food items according to standardized hotel recipes and banquet specifications.
• Set up and display buffet stations, ensuring presentation meets hotel standards.
• Maintain cleanliness and organization of storage areas, work stations, and kitchen equipment.
• Support banquet food stations and assist other kitchen positions as needed.
• Follow health department regulations and company safety policies, including proper fire‑extinguishing equipment use.
• Break down buffets and kitchen lines at the end of each service, storing food and equipment correctly.

Required profile

• Experience in hotel or large‑scale food service environments.
• Ability to work efficiently during peak service periods.
• Strong attention to detail for food quality and sanitation.
• Willingness to follow detailed recipes and production charts.

Required skills

• Food preparation according to standardized recipes.
• Buffet setup and breakdown.
• Knowledge of sanitation and food safety standards.
• Basic operation of kitchen fire‑extinguishing equipment.