• Graduate of Hospitality Management, Culinary Arts, Or related field
• Prepare ingredients by chopping, marinating, and portioning according to recipes and kitchen standards
• Cook menu items consistently in line with established recipes and quality guidelines
• Plate dishes with strong attention to presentation, portion size, and visual appeal
• Maintain cleanliness and organization of the assigned workstation throughout the shift
• Ensure all kitchen equipment is functioning correctly and properly cleaned and sanitized
• Restock ingredients and supplies before, during, and after service as needed
• Work closely with fellow cooks, the Sous Chef, and the Head Chef to ensure smooth kitchen operations
• Communicate clearly with the kitchen team to coordinate timing and flow of dishes
• Monitor portion control and consistency to maintain food quality and cost efficiency
• Minimize food waste while maintaining speed, efficiency, and high standards

Location: SM NUVALI

*TRAINING WILL BE CONDUCTED IN GREENHILLS, SAN JUAN