Key Responsibilities:
Prepare and cook meals that are nutritious, delicious, and visually appealing.
Follow recipes accurately while adapting dishes to meet dietary requirements and special requests.
Ensure freshness and quality of all ingredients.
Maintain a clean, safe, and organized kitchen at all times in line with HACCP.
Collaborate with service staff to communicate daily menus and ensure smooth meal service.
Qualifications and Experience
Diploma in the hospitality and catering management
Minimum of 2 years' experience as a cook in a busy Kitchen or educational facility
Experince in working in remote resort
Proven knowledge of food preparation, cooking methods, and kitchen operations
Strong organizational skills and attention to detail.
Ability to work efficiently under pressure in a busy environment.
Creativity and passion for food presentation.
Commitment to hygiene, safety, and food quality standards