Station Restocking & Temperature Control: Maintain cold-chain storage for butter blocks and pasteurized eggs while keeping kaya tubs, bread slices, and serving saucers continuously stocked ahead of peak hours.
Station Sanitation & Equipment Maintenance: Frequently wipe down toaster conveyors, grill griddles, crumb trays, and egg cookers to maintain strict food safety standards and prevent cross-contamination.
Artisanal Toast Preparation: Toast white bread, Hainanese loaves, and steamed buns using commercial vertical conveyors or grills, trimming crusts evenly and applying consistent spreads (kaya, cold butter slabs, peanut butter, or margarine)....
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