Department: Operations – Kitchen Designation: Kitchen Crew To manage kitchen preparation, food safety, stock handling, quality standards and daily kitchen operations in line with company SOPs.

Key Responsibilities:

1. Prepare food and beverages as per company recipes and standards.
2. Follow food safety, hygiene and cleanliness standards.
3. Ensure proper handling, storage and rotation of food items (FIFO).
4. Maintain kitchen equipment and utensils.
5. Monitor stock levels and report shortages to the Kitchen In-Charge.
6. Follow preparation schedules and ensure timely order completion.
7. Minimise food wastage and maintain portion control.
8. Follow company SOPs and operational guidelines.
9. Support kitchen team members during peak hours.
10. Maintain personal hygiene and wear the prescribed uniform.