Requirements: Certificate/Diploma in Culinary Arts, Food Production, Hospitality Management, or related field 2–3 years’ experience in a professional kitchen Good knowledge of food preparation, cooking & menu execution Strong knowledge of food safety, hygiene & HACCP standards Experience in stock control, portioning & minimizing food wastage Strong teamwork, communication & ability to work under pressure Creative, organized and attentive to food quality & presentation Willing to work flexible shifts, weekends & public holidays