Hotel chef

Company Description The hotel is a hospitality-focused organization that aims to provide guests with a comfortable, welcoming, and memorable stay. Located in Panskura, the property offers a range of services designed to meet the needs of both leisure and business travelers. The hotel’s food and beverage operations play a key role in delivering high-quality dining experiences to guests. Team members are encouraged to maintain high standards of service, cleanliness, and safety while contributing to a positive and respectful workplace.
Role Description The Commi 3 Hotel Chef is a full-time, on-site role based in Panskura, responsible for supporting daily kitchen operations under the guidance of senior chefs. This position involves preparing ingredients, cooking and plating menu items, and maintaining kitchen hygiene and food safety standards. The chef assists in managing food storage, minimizing waste, and ensuring consistency in taste and presentation. Day-to-day tasks also include coordinating with the food & beverage team, responding to guest requests related to meals, and supporting smooth service during peak hours. The role requires reliability, attention to detail, and a commitment to quality and teamwork.
Qualifications
Strong Food & Beverage knowledge, including basic cooking techniques, food handling, and an understanding of menu items.
Customer Service skills to interact professionally with guests and internal teams, ensuring a positive dining experience.
Receptionist Duties and Sales awareness to support guest communication, promote menu items, and assist with special requests or events.
Basic Budgeting understanding to help manage portion control, reduce food waste, and contribute to cost-effective kitchen operations.
Previous experience in a hotel or restaurant kitchen environment is preferred.
Knowledge of food safety, hygiene standards, and kitchen sanitation practices.
Ability to work flexible hours, including weekends and holidays, as required by hotel operations.
Effective communication skills and the ability to work collaboratively in a diverse team.
Relevant culinary training, certification, or coursework is an advantage.

Work arrangement
No