Responsibilities
. Food Preparation: Assist in preparing ingredients and executing basic cooking techniques according to standardized recipes.
. Station Support: Collaborate with other staff to support various stations, ensuring a clean and organized workspace.
. Quality Control: Adhere to food safety and hygiene standards, monitor food quality, and report any issues to the Sous Chef/Head Chef/Manager
. Ad hocs: Required to perform any ad hocs related as per requested.
Requirements
. Minimum SPM, passed Bahasa Malaysia culinary school training OR relevant kitchen experience.
