Requirements
Certificate or Diploma in Culinary Arts, Food Production, Hospitality Management, or a related field.
Minimum 1-3 years' experience in a restaurant, hotel, catering, or hospitality kitchen setup. Strong ability to prepare and cook a variety of meals while maintaining quality and presentation standards.
Hospitality background with understanding of kitchen service standards and customer satisfaction.
Experience supporting kitchen operations, including stock handling, food preparation, and kitchen coordination.
Ability to package orders accurately and organize deliveries efficiently. Flexible and willing to work night shifts, weekends, and public holidays.
Knowledge of food safety, hygiene standards, and ability to work effectively in a fast-paced
kitchen environment.