Schedule:

• Rotation: 20 days on, 8 days off

Responsibilities

• Prepare and assemble ingredients for menu items.
• Cook meals according to validated recipes.
• Store excess food correctly to prevent spoilage.
• Monitor supplies and reorder stock as needed.
• Ensure cooking utensils are clean before each use.
• Maintain cleanliness in the food preparation area.
• Control food waste through effective preparation and storage.
• Manage and mentor other cooks in the kitchen.

Qualifications

• Proven experience as a cook, preferably in a remote setting.
• Knowledge of food safety and hygiene practices.
• Strong organizational and communication skills.
• Ability to work well under pressure and in varying conditions.