Inventory Control & Freshness Management: Rotate raw ingredients using First-In, First-Out (FIFO) guidelines, store perishable items at proper cold-chain temperatures, and report low stock or ingredients nearing expiration.
Kitchen Sanitation & Safety Compliance: Clean stoves, fryers, exhaust hoods, cutting boards, and prep stations continuously to comply with strict food safety standards and avoid cross-contamination.
Hot Meal Cooking & Assembly: Prepare and cook core menu dishes (such as Nasi Lemak, Laksa, Mee Siam, Curry Chicken, and wok-fried noodles) using standardized recipes to ensure consistent flavor and presentation....
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