Requirements
-Minimum SPM or equivalent.
-Certificate/Diploma in Culinary Arts, Food Preparation, or related field is an added advantage.
-At least 1 year of experience in kitchen operations or central kitchen is preferred.
-Fresh graduates are encouraged to apply.
-Basic knowledge of food preparation and kitchen operations.
-Able to follow recipes, portioning standards, and SOP accurately.
-Good understanding of food hygiene and safety practices (HACCP/GMP preferred).
-Able to handle kitchen tools and equipment safely.
-Physically fit and able to work in a fast-paced environment.
-Good teamwork, communication, and time management skills.
-Willing to work on shifts, weekends, and public holidays if required.
-Punctual, disciplined, and able to work under minimal supervision.
-Committed to cleanliness and quality in every task.

Responsibilities
-Deliver supplies to all Samurai Yakiniku outlets.
-Prepare raw ingredients according to the Standard Operating Procedure (SOP).
-Arrange and weigh ingredients according to the recipe.
-Wash, cut, and process food ingredients.
-Cook food according to the recipe and supervisor's instructions.
-Handle kitchen equipment carefully.
-Ensure the quality and quantity of products are consistent.
-Properly pack finished food products according to specifications.
-Label products with the required date and information.
-Store food at the correct temperature (chiller/freezer/dry store).
-Ensure stock levels are always sufficient.
-Clean the work area, equipment, and kitchen environment after use.
-Follow the daily/weekly sanitation schedule.
-Ensure the area is always clean and complies with health standards.
-Assist in receiving, inspecting, and organizing raw material stock.
-Inform the supervisor if there are damaged, near-expiry, or insufficient stocks.
-Implement the FIFO (First In, First Out) principle.
-Comply with food safety and hygiene procedures (SOP).
-Wear safety attire (hairnet, apron, gloves, mask).
-Report any safety issues or emergencies to the supervisor.
-Work together with other crew members to complete daily tasks.
-Perform other duties as assigned by the manager from time to time.
-The job scope may change according to the company's current needs and priorities.