Key Responsibilities:
Prepare and portion ingredients as per recipes and standards.
Cook food using various techniques such as sautéing, grilling, roasting, and frying.
Maintain cleanliness, hygiene, and organization of the workstation.
Ensure food quality, consistency, and presentation standards are met.
Follow food safety and storage guidelines.
Support menu execution and assist in recipe development when required.
Train and guide junior kitchen staff (Commis 3).
Coordinate effectively with kitchen team members during operations.
Most preferable candidates
Diploma in Culinary Arts or equivalent qualification.
1–3 years of experience in a similar kitchen role.
Good knowledge of food preparation, cooking techniques, and kitchen operations.
Strong teamwork, communication, and multitasking skills.
Commitment to hygiene, food safety, and quality standards.