Shilla Monogram Resort

Key Responsibilities

Food Preparation & Production

Prepare, cook, and present food according to approved recipes, portion standards, and presentation guidelines.

Ensure all dishes are produced consistently with the hotel's quality standards.

Organize mise en place before each service period.

Monitor food quality, freshness, and portion control.

Assist in buffet preparation, à la carte service, banquet functions, and special events as assigned.

Minimize food waste through proper handling and storage of ingredients.

Kitchen Operations

Support the Chef de Partie in the daily operation of the assigned kitchen section.

Ensure timely preparation and delivery of food during service.

Report shortages, equipment issues, and maintenance needs to the Chef de Partie.

Assist with stock receiving, storage, rotation (FIFO), and inventory control.

Hygiene, Safety & Compliance

Comply with all HACCP, food safety, sanitation, and hygiene standards.

Maintain a clean and organized workstation at all times.

Ensure proper use and maintenance of kitchen equipment.

Follow occupational health and safety procedures and hotel policies.

Teamwork

Assist in training and guiding Commis Chefs and kitchen trainees.

Work collaboratively with other kitchen and service team members.

Communicate effectively during service to ensure smooth kitchen operations.

Maintain a positive, professional, and cooperative attitude.

Other Duties

Participate in menu testing, promotions, and special culinary events.

Attend departmental meetings and required training sessions.

Perform any other duties assigned by the Executive Chef, Executive Sous Chef, Sous Chef, or Chef de Partie.

Attractive Benefit & salary

Education

Diploma or Certificate in Culinary Arts or Hospitality Management preferred.

Experience

Minimum 2 years of experience as Commis Chef or at least 1 year as Demi Chef in a reputable hotel or restaurant.

Experience in a 4- or 5-star hotel is preferred.

Skills & Competencies

Good culinary techniques and food presentation skills.

Knowledge of HACCP and food hygiene standards.

Basic understanding of food cost and waste control.

Ability to work under pressure in a fast-paced environment.

Good teamwork and communication skills.

Positive attitude, discipline, and willingness to learn.

Flexible to work shifts, weekends, and public holidays.