Cook

• Assist in developing and refining a la carte menus based on seasonal availability and guest preferences.
• Prepare breakfast, lunch and dinner for guest and staff (buffet or set menus).
• Adapt menus based on ingredient availability (limited supply in remote location).
• Ensure food quality, taste, and presentation meet resort standards.
• Maintain a clean, organised, and hygienic kitchen (following basely food safety standards).
• Manage stock rotation to minimize waste and ensure freshness.
• Assist in stock management, ordering and supplier coordination to ensure fresh, high-quality ingredients.
• Accomodate dietary restriction (vegetarian, vegan, allergies).

Qualification :

1. At least 2 years of experience at the Dive Resort.
2. Understanding of food safety, hygiene and sanitation standards.
3. Ability to work in a dynamic fast-paced environment.
4. Ability to work well as a part of a team.
5. Positive attitude and dicipline.