Line Cook

Role: Prepare and cook menu items for hotel restaurant service, guest events, and buffets across multiple meal periods. Key Duties Produce high-quality food items according to menu standards.Ensure accurate portion control and consistent presentation.Maintain safe storage temperatures and proper food handling.Keep a clean, sanitary workstation and follow hygiene practices.Coordinate with culinary and service teams to support smooth guest experiences. Qualifications & Skills Proficiency in cooking and preparing restaurant and event menu items.Strong understanding of food safety and sanitation standards.Ability to maintain quality and consistency under varied service demands.Attention to detail, organization, and effective teamwork.