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Culinary Experience: Hands-on experience in hot food preparation, wok/grill cooking, or noodle/rice plating in a commercial kitchen.

Recipe Adherence: Ability to follow standardized portion guides, recipes, and taste profiles consistently.

Kitchen Safety & Hygiene: Solid understanding of cross-contamination prevention, FIFO ingredient rotation, Food Handler Certification, and typhoid vaccination.

Ticket Speed & Focus: Capability to read Kitchen Display Systems (KDS) or chits and execute orders rapidly during peak lunch/dinner rushes.

Physical Endurance: Ability to stand near cooking equipment, lift prep supplies, and maintain a clean prep area throughout shifts.

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.

Mise en Place & Pre-Shift Preparation: Slice meats, wash vegetables, portion sauces, boil noodles, and prep garnishes ahead of peak hours to facilitate fast dish plating during lunch and dinner rushes.

Order Ticket Management & Speed: Monitor Kitchen Display Systems (KDS) or printed order chits to prioritize orders, coordinate cooking times across stations, and maintain low wait times for diners.

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.