Key Responsibilities:

Assist in the preparation of ingredients (e.g., chopping vegetables, preparing sauces).

Support chefs in basic cooking and food plating under supervision.

Maintain cleanliness and hygiene in the kitchen area in accordance with food safety standards.

Store food and ingredients according to proper procedures.

Assist in receiving and stocking kitchen supplies.

Learn and adhere to kitchen operations, recipes, and presentation standards.

Qualifications:

Education: High school diploma or equivalent required. A diploma or certificate in Culinary Arts from a recognized hospitality or culinary institute is preferred.

Experience: Previous kitchen or food service experience is an advantage but not mandatory.

Skills: Basic knife skills, willingness to learn, ability to work in a team, good communication, and time management.

Work Conditions:

Fast-paced kitchen environment

Standing for extended periods

Flexible to work shifts, weekends, and holidays