
This full-time Cook I position within the Culinary & Stewarding division supports chefs in a busy hotel kitchen, with a primary focus on banquet operations and restaurant service. Key responsibilities include preparing diverse hot and cold food items, managing inventory and product rotation, and ensuring strict adherence to food safety and sanitation standards. The role also involves mentoring junior staff, coordinating with front-of-house teams, and maintaining a clean, efficient workspace. The position offers an appealing opportunity to work in a dynamic culinary environment that values high-quality presentation and guest satisfaction. Candidates will engage with current culinary trends and have the chance to develop advanced plating techniques while collaborating with a dedicated team.









