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Minimum 1 year of experience in a hotel, restaurant, or commercial kitchen is preferred.

Fresh graduates or candidates with relevant culinary training are encouraged to apply.

Basic knowledge of food preparation and cooking techniques.

Knowledge of food safety and hygiene practices.

Able to work in a fast-paced and physically demanding kitchen environment.

Willing to work shifts, weekends, public holidays, and overtime when required.

Good teamwork, discipline, and communication skills.

Positive attitude and willingness to learn.

Culinary or hospitality-related certification is an advantage.

Assist chefs in preparing ingredients, including washing, cutting, peeling, and portioning food items.

Support the preparation and cooking of menu items as directed by superior.

Maintain cleanliness and organization of kitchen workstations, equipment, and storage areas.

Wash kitchen utensils, cookware, and equipment as required.

Ensure proper storage, labeling, and rotation of food products (FIFO).

Monitor stock levels and report shortages to supervisors.

Receive and store deliveries according to food safety standards.

Follow all hygiene, sanitation, and workplace safety regulations.

Assist with kitchen opening and closing duties.

Perform any other duties assigned by the Superior.