Pantry Chef
Key Skills for This Role
Full Job Posting
Key responsibilities
- Prepare salads, sandwiches, cold cuts, appetizers, dressings, sauces, and other pantry items.
- Prepare mise en place and ingredients for service; follow recipes, portions, and presentation standards.
- Maintain food temperature, quality, freshness, taste, and presentation; check ingredients before use.
- Label and store food correctly and follow FIFO procedures.
- Keep the pantry and workstations clean, organized, and hygienic; follow HACCP, food-safety, and hotel hygiene standards.
- Coordinate with kitchen sections, monitor stock, report shortages, and minimize food waste.
- Maintain equipment and utensils; assist with buffets, banquets, events, and special functions when required.
- Follow hotel and kitchen procedures and safety rules; perform other duties assigned by the Executive Chef or Sous Chef.
Requirements and qualifications
- Previous experience as a Pantry Chef, Commis Chef, or similar kitchen worker is required; hotel or restaurant experience is preferred.
- Good knowledge of salads, cold-kitchen preparations, sandwiches, appetizers, and basic sauces.
- Knowledge of food-safety and hygiene practices; ability to work under pressure in a fast-paced kitchen.
- Good teamwork and communication; ability to maintain cleanliness and organization.
- Culinary certification or relevant training is an advantage.
Work location
- Work is in person.
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