Minimum 6 months to 1 year of experience in a restaurant, hotel, or catering environment.
Knowledge of kitchen hygiene standards and cleaning procedures.
Experience in cutlery cleaning, and maintaining clean kitchen and storage areas.
Familiarity with using kitchen cleaning equipment, such as dishwashers, sanitizers, and pressure hoses.
Ability to assist in basic food preparation under chef’s supervision is a plus.
Prior experience in waste disposal and inventory handling is an advantage.
Must be physically fit and able to lift, carry, and stand for long periods.
Team player with good attitude and discipline, especially during peak service hours.
