Cook

Company Description Fairfield by Marriott Visakhapatnam is a modern hotel located in the heart of the city, close to NAD Junction, beaches, temples, shopping areas, and only a short drive from the airport. The property offers upscale rooms and suites with allergy-friendly flooring, premium bedding, mini-refrigerators, complimentary Wi-Fi, and floor-to-ceiling windows. Families and long-stay guests benefit from spacious suites with separate living areas, marble bathrooms, and grocery services. Guests enjoy a free Grab n’ Go breakfast, complimentary parking, a 24-hour fitness center, a rooftop pool, and versatile venues for business meetings, weddings, and social events. The hotel’s bright, contemporary restaurant serves international cuisine and buffet options, complemented by a welcoming bar for light bites and cocktails.Role Description The Cook role is a full-time, on-site position based in Finland, supporting the culinary operations of Fairfield by Marriott Visakhapatnam’s restaurant and catering services. The Cook prepares and cooks a variety of international and local dishes, following standardized recipes, portion guidelines, and presentation standards. Daily responsibilities include food preparation, station setup, and timely service for breakfast, lunch, dinner, and events. The Cook ensures high standards of food safety and hygiene, maintains cleanliness and organization of kitchen work areas, and assists with inventory control and proper storage of ingredients. The role also involves collaborating with the culinary team, supporting buffet and à la carte service, and adapting menus to guest preferences and special dietary needs as required.Qualifications Professional experience as a Cook or in a similar kitchen role in hotels, restaurants, or catering environments.Solid knowledge of basic and intermediate cooking techniques, food preparation, and plating standards for international and local cuisines.Strong understanding of food safety, hygiene practices, and kitchen sanitation, with adherence to relevant regulations.Ability to work efficiently in a fast-paced environment, manage multiple orders, and maintain quality and consistency.Effective teamwork and communication skills, with a collaborative approach to working with chefs, servers, and other staff.Flexibility to work shifts, including early mornings, evenings, weekends, and holidays based on operational needs.Basic skills in inventory handling, portion control, and minimizing food waste.Culinary training or a certificate from a recognized hospitality or culinary program is preferred.Experience in buffet service, banquets, or large-scale event catering is an advantage.Ability to follow instructions, adapt to brand standards, and maintain a professional, guest-focused attitude.