Cook i

Responsibilities
Prepare and execute hot and cold food items, sauces, garnishes, buffet items, and la carte dishes and event preparations according to recipes, portion standards, and presentation guidelines. Complete daily mise en place requirements and ensure readiness for service periods. Apply correct food preparation, cooking techniques, mise en place, portioning, plating, and service execution to support consistent quality and operational efficiency. Maintain cleanliness and organization of workstations, equipment, and storage areas in accordance with HACCP and hotel standards. Assist with receiving, storing, labeling, and rotating food products following FIFO procedures. Support various outlets, buffet, la carte, banquet, and special event operations as required by business levels. Monitor stock levels and communicate ingredient requirements to senior chefs in a timely manner. Ensure quality, consistency, freshness, and presentation meet Mandarin Oriental standards at all times. Work collaboratively with colleagues across all culinary sections to ensure efficient service delivery. Attend training sessions, briefings, and development programs to continuously improve technical skills and knowledge. Qualifications
High School qualification or equivalent required. Culinary diploma or professional culinary training preferred. Minimum 1 year of experience in a professional kitchen, preferably within a luxury hotel or high-volume restaurant environment. Knowledge of general kitchen operations, mise en place, cooking methods, and service flow. Basic knowledge of food preparation, cooking techniques, and kitchen operations. Understanding of food safety, hygiene, and HACCP principles. Ability to work efficiently under pressure in a fast‑paced environment. Strong organizational skills and attention to detail. Positive attitude with a willingness to learn and support the team. Good verbal communication skills in English; additional languages are an advantage. Physically fit and able to work long hours, including weekends and public holidays. Flexible to work across different kitchen sections and support operational requirements as needed.