Minimum 6 months to 1 year experience working in a restaurant kitchen, hotel kitchen, or catering environment.
Basic knowledge of food preparation, cutting vegetables, portioning ingredients, and assisting cooks/chefs.
Experience in maintaining kitchen cleanliness, washing utensils, and organizing storage areas.
Familiarity with kitchen hygiene standards and safe food-handling practices.
Ability to use basic kitchen tools and equipment (cutting boards, knives, peelers, grinders, etc.).
Experience in receiving and storing food items (FIFO method is an advantage).
Physically fit and able to stand for long hours, lift items, and work in a fast-paced environment.
Team player with a good attitude, discipline, and willingness to learn.
