- Prepare, arrange and serve food according to standards set
- Control cost by minimising spoilages, wastage and portion control
- Ensure workplace safety and hygiene
- Upkeep working condition of kitchen equipment e.g. refrigerators, utensils, ovens
- Follow established procedures in line with the brand standards
- Ensure quality and safe-for-consumption food is served at all times
- Practicing safety and sanitation standards
- Having a sense of urgency
- Any other related duties as assigned
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