Responsibilities:

• Assist chefs and cooks with basic food preparation tasks such as washing, peeling, chopping, and portioning ingredients.
• Maintain cleanliness of kitchen workstations, equipment, utensils, and storage areas.
• Wash dishes, pots, pans, and kitchen utensils promptly and efficiently.
• Receive, inspect, and properly store food supplies and kitchen inventory.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Dispose of waste appropriately and keep refuse areas clean and organized.
• Replenish kitchen supplies and ingredients as needed.
• Assist with meal plating and presentation when required.
• Support stock-taking and inventory management activities.
• Follow health and safety procedures at all times.
• Perform other duties assigned by the Head Chef or Kitchen Supervisor.

Requirements:

• Minimum of an SSCE
• Previous experience in a hotel, restaurant, or catering environment is an advantage.
• Basic knowledge of food hygiene and kitchen safety practices.
• Ability to work in a fast-paced environment.
• Good physical stamina and ability to stand for extended periods.
• Strong teamwork and communication skills.
• Willingness to work flexible shifts, including weekends and public holidays.