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Food Preparation: Assisting with the preparation of food, including cutting, chopping, and peeling ingredients, as well as measuring and mixing ingredients according to recipes.
Cleaning and Sanitizing: Ensuring that kitchen surfaces, equipment, and utensils are clean and sanitized to maintain a safe and hygienic environment Washing dishes, pots, pans, and other kitchen utensils and equipment by hand or using a dishwasher.
Assisting Chefs and Cooks: Supporting chefs and cooks with various tasks, such as fetching ingredients, setting up workstations, and assisting with cooking and plating food in trays
Stocking and Storing Supplies: Receiving, unpacking, and storing food and supplies in designated areas, as well as rotating stock to ensure freshness.
Following Safety and Hygiene Procedures: Adhering to all safety and hygiene standards, including wearing appropriate clothing, aprons, and footwear, and following proper food handling practices.
Assisting with Inventory Management: Assisting with inventory management, including keeping track of stock levels and notifying supervisors when supplies need to be replenished.
Following Instructions: Following instructions from chefs, cooks, and other kitchen staff to ensure that food is prepared and served according to established standards.
General Cleaning and Maintenance: Performing general cleaning tasks, such as sweeping and mopping floors, emptying trash, and cleaning kitchen equipment.
And any other task assigned by your superior.

Kitchen Coordinator:-

Assist in purchasing process.
Ensure cleanliness of kitchen and fine dining restaurant.
Assist lecturer to look after the kitchen and restaurant operations.
Ensure regular maintenance of equipment and utensil.
Handle inventory of ingredients, equipment and utensil.
Develop and maintain policies and procedures relating to kitchen and restaurant coordination.
Ensure safe storage and disposal of food and beverage
And any other task assigned by your superior.

Qualification/Requirement:

Candidate must possess at least SPM or Diploma in Culinary or equivalent.

Minimum 1 year of working experience in the related field. Training will be provided.

Must maintain a high standard of health and safety consciousness.

Basic food handling and safety knowledge

Good communication skills

Basic cooking skills

Willingness to learn and take on new tasks and responsibilities