Chef/Cook

Responsibilities: Prepare and cook meals according to hotel standards. Plan menus. Ensure cleanliness and hygiene in the kitchen. Monitor food stock and place orders when needed. Ensure proper food storage and safety procedures. Requirements: Culinary training or certification (preferred). 2–5 years of experience in a hotel or restaurant kitchen. Knowledge of local and continental dishes. Understanding of food safety and hygiene standards. Ability to work under pressure. Creativity and attention to detail.