- Food Preparation: Execute daily food prep tasks (mise en place), including washing, chopping, marinating, and portioning ingredients accurately.
- Station Management: Assist in cooking, plating, and preparing dishes according to established recipes and presentation standards under supervision.
- Inventory & Stock Control: Monitor stock levels at your assigned station, ensure proper rotation of ingredients (FIFO method), and minimize food waste.
- Kitchen Hygiene: Maintain the highest standards of cleanliness and sanitation at your work station, equipment, and utensils in accordance with SFA (Singapore Food Agency) regulations.
- Team Collaboration: Work closely with the kitchen team and communicate effectively with front-of-house staff to ensure a smooth, timely flow of food service.

- Education/Experience: Certificate/Diploma in Culinary Arts, or at least 1–2 years of experience in a commercial kitchen setting. Passionate entry-level graduates are also welcome to apply.
- Technical Skills: Basic knife skills, knowledge of cooking techniques, and familiarity with standard kitchen equipment.
- Soft Skills: A strong desire to learn, ability to take direction well, and a positive attitude under pressure.
- Physical Stamina: Ability to stand for long periods, work in a fast-paced, high-temperature environment, and lift heavy kitchen inventory when required.