Main Responsibilities
-Prepare sauces, soups, and hot dishes according to standard recipes and serving size guidelines.
-Assist in cooking and preparing food products for bulk supply to branches.
-Ensure all food is cooked to the specified temperature and quality.
-Portion, label, and store prepared food according to food safety standards.
-Maintain cleanliness and hygiene levels in the kitchen and work area at all times.
-Practice FIFO (First In, First Out) system in stock usage.
-Assist in receiving and inspecting raw materials for quality and quantity.
-Work closely with the kitchen team to meet the daily production schedule.
-Comply with all food safety, hygiene, and occupational health regulations.

Qualification Requirements
-Working experience in a kitchen or food preparation is encouraged (experience in a Central Kitchen is an advantage).
-Basic knowledge of cooking techniques, especially in food production in a hot kitchen.
-Able to work in a fast-paced, high-volume environment.
-Have a team spirit and good communication skills.
-Willing to work flexible hours including weekends and public holidays.