Requirements Education: High school diploma or equivalent required Certificate or diploma in Culinary Arts or a related field is preferred but not mandatory Basic food safety or hygiene certification is an advantage Work Experience: 1–3 years of experience in a professional kitchen environment (restaurant, hotel, or catering) Experience working in a fast-paced, high-volume kitchen is a plus Familiarity with a range of cooking methods and styles (grilling, frying, baking, etc.) Technical Skills: Proficient in basic cooking techniques and kitchen tools Ability to follow recipes and standard operating procedures Strong knife skills and understanding of food preparation Organizational Skills: Good time management and ability to prioritize tasks Able to maintain cleanliness and order in the kitchen Capable of working efficiently under pressure Interpersonal Skills: Team player with good communication skills Ability to take direction from supervisors and work collaboratively with the team Working Condition: This position may require early morning, evening, and weekend shifts based on operational needs. A fast-paced kitchen environment; may involve standing for long periods and lifting heavy items. Full time position Responsibilities Food Preparation: Prepare ingredients for cooking, including chopping, marinating, and measuring; follow recipes accurately to ensure consistency in taste and presentation. Cooking: Cook and assemble meals according to established recipes and menu specifications, ensuring high standards of quality and flavour. Menu Support: Assist in the development of daily specials and seasonal menu items; contribute ideas for new dishes and enhancements. Kitchen Maintenance: Maintain a clean and organized workspace, following health and safety regulations; ensure all equipment and tools are sanitized and in good working condition. Inventory Management: Help with inventory control by monitoring stock levels, assisting with ordering supplies, and minimizing waste. Collaboration: Work effectively with other kitchen staff to ensure smooth operations during service; communicate effectively with team members and supervisors. Quality Control: Conduct regular checks on food quality and presentation; adhere to portion control standards. Adherence to Safety Protocols: Follow all food safety guidelines and regulations to ensure a safe working environment.