Key Responsibilities
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Prepare more complex dishes with guidance.
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Assist in preparing soups, sauces, and basic hot dishes.
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Prepare cold items such as salads, appetizers, and desserts.
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Ensure portion control and plating consistency.
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Monitor stock and assist in inventory.
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Ensure food quality and taste standards.
Qualifications
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Culinary diploma or certificate preferred.
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1–2 years of experience in a hotel/restaurant kitchen.
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Knowledge of hot and cold kitchen operations.
Skills
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Good understanding of cooking techniques.
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Ability to multitask during busy periods.
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Strong time management.
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Basic understanding of HACCP and food safety.
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