Kitchen Assistant

Key Responsibilities

• Food Preparation: Wash, peel, chop, slice, and portion ingredients according to chef instructions and standard recipes.
• Kitchen Cleanliness & Hygiene: Wash dishes, pots, pans, and utensils; sanitize workstations, equipment, and dining/cooking areas.
• Inventory & Stock Management: Receive deliveries, unpack and properly store goods (refrigerated, frozen, and dry stock), rotate inventory, check expiry dates, and restock supplies.
• Waste & Safety Management: Dispose of kitchen waste properly, keep rubbish areas clean, and comply with local workplace safety and hygiene regulations.
• Service Support: Help plate dishes, fetch items during peak hours, and support the overall culinary team

Common Requirements & Qualifications

• Education: Minimum primary or secondary school education (e.g., PSLE or N/O Levels)
• Certification: Valid WSQ Food Safety & Hygiene Certification
• Experience: 1-2 years of experience in F&B Kitchen
• Physical & Soft Skills:

1. Physical stamina to stand for long hours, work in hot/fast-paced environments, and lift moderate loads.
2. Teamwork, reliability, and basic knife/handling skills