Requirements
-Previous experience working in a kitchen or restaurant is an added advantage.
-Basic knowledge of food preparation and kitchen hygiene.
-Able to work independently and as part of a team under pressure.
-Time-conscious, quality-focused, and attentive to cleanliness.
-Responsible, hardworking, and proactive.

Responsibilities
-Ensure the kitchen, food preparation areas, grease trap, and surrounding premises are always clean, neat, and well-organized.
-Responsible for preparing food stock in advance for the next two days according to the menu requirements.
-Cook, handle, and prepare dishes such as Nasi Arab, Western food, and other related menu items as per customer orders.
-Follow the Standard Operating Procedures (SOP) strictly for each menu item and prepare food promptly.
-Order kitchen supplies from suppliers and stay alert on ordering days to ensure stock is sufficient without overstocking.
-Operate all kitchen equipment, machinery, and cooking appliances properly and safely.
-Maintain neat stock arrangements and practice the First In, First Out (FIFO) method when storing and using inventory.
-Continuously improve cooking skills, menu knowledge, and maintain consistency in task execution.
-Record damaged or expired items before disposal for tracking and inventory control.
-Wash all used cooking tools, containers, cloths, and dishes promptly after use.
-Carry out routine cleaning tasks (daily, weekly, or monthly) according to the cleaning schedule.
-Perform opening and closing SOPs accurately as per the kitchen's operational