Responsibilities:
Clean and sanitize kitchen equipment, utensils, and work areas
Wash dishes, pots, pans, and cutlery
Maintain cleanliness in all back-of-house operations
Assist chefs by organizing and supplying clean equipment
Dispose of waste following hygiene and safety guidelines
Support receiving and storage of kitchen supplies
Follow kitchen safety and food hygiene standards
Ensure all cleaning tools and chemicals are used safely
Requirements:
1–3 years of experience in hospitality or kitchen operations (freshers welcome)
Ability to work in fast-paced environments
Physical stamina to stand for long hours
Willingness to work in shifts, weekends, and holidays
Local candidates preferred
Basic understanding of hygiene and safety practices