About EFS

Established in 2001, EFS Group is a global leader in integrated facilities management services with 75 service lines under 15 business verticals, and operations across 23 international markets. Creating sustainable value for clients and communities, the group delivers disruptive solutions that cater to some of the industry’s most complex needs, spanning sectors including infrastructure and security as well as hospitality and leisure. Home to 25,000 employees from different cultural and professional backgrounds across 30-plus offices, EFS prioritizes embracing and empowering its workforce.

EFS is an ISO-certified, award-winning, and credible choice among multinational companies, and government agencies as well as maintaining its reputation and trust working with 500 fortune companies.

EFS Group is a people-first organization that prioritizes employee well-being and fosters a diverse, inclusive work environment for career advancement through tailored learning and development programs. With a focus on client retention, innovation, and digital transformation, EFS Group is a trusted and agile facilities management services provider, offering a comprehensive portfolio of solutions, including technical operations, maintenance, soft services, and sustainability initiatives. Our commitment to excellence, compliance, and delivering maximum value to clients and stakeholders sets us apart in the global facilities management industry.

Purpose of the role:

The purpose of the role is to prepare and cook a variety of dishes according to recipes and customer preferences, ensuring that flavor, texture, and presentation meet culinary standards and expectations. This is done in restaurants, catering services, or institutional kitchens to deliver enjoyable dining experiences while aligning with project requirements and consistently upholding a culture of safety, efficiency, and quality.

The role includes but is not limited to:

• Preparing and cooking food items according to recipes

• Ensuring food quality and presentation

• Adhering to health and safety standards

• Maintaining cleanliness and organization in the kitchen

• Monitoring and managing kitchen inventory

• Assisting in menu planning and development

• Collaborating with kitchen staff

• Following proper food storage and handling procedures

• Resolving kitchen issues and challenges

• Assisting in kitchen maintenance tasks

• Assist in training within your department and to attend training sessions when requested in line with hotel requirements

Key Result Areas

Qualification / Experience

Stakeholder Engagement & Job Context

Functional Competencies