RESPONSIBILITIES

• Prepare salads, appetizers, cold main courses, terrines, and canapés according to menu and recipes.
• Handle special cold food orders for room service and other requests.
• Ensure proper storage of cold foods in compliance with USPH specifications.
• Supervise sandwich preparation for restaurants and room service.
• Prepare cheese boards, fruits, and amenities for lunch and dinner service.
• Maintain sufficient mise en place for each meal period.
• Manage daily food requisitions to ensure cost-effective food preparation.
• Ensure HACCP program compliance and food safety standards are met.

REQUIREMENTS

• 3-4 years of relevant experience in large hotel/resort operations or cruise ships.
• Strong written and verbal communication skills in English.
• Completion of high school or equivalent education preferred.
• Completion of cook apprenticeship or culinary certificate required.