Key Responsibilities

• Prepare and cook assigned menu items according to operational requirements and established recipes
• Ensure kitchen areas, cooking utensils, food preparation equipment, and workstations are kept clean and hygienic
• Follow company policies and regulatory requirements relating to food safety, hygiene, and sanitation standards
• Ensure proper handling, storage, and labeling of food items
• Monitor and record temperatures for refrigerators, freezers, and cooked food as required
• Ensure menu items are adequately prepared and available during service periods
• Support menu planning and recipe preparation together with the Unit Manager and kitchen team
• Attend team meetings and training sessions to support operational improvements and service standards
• Report faulty equipment or maintenance concerns to the relevant personnel promptly
• Support and guide junior kitchen staff during daily operations when required
• Perform other duties assigned by the management team in support of kitchen operations
  
  Key Requirements
• Minimum 3 years of relevant experience in kitchen operations, food preparation, or related culinary environments
• Basic knowledge of food hygiene and safe food handling practices
• Ability to work in a fast-paced environment and manage daily kitchen operations efficiently
• Good teamwork and communication skills
• Ability to organise work tasks and prioritise responsibilities effectively
• Willingness to work according to operational schedules, including weekends and public holidays where required