Restaurant Team Member

Key Responsibilities (Commissary Role)
• Prepare bulk quantities of menu items including meats, poultry, seafood, vegetables, sauces, and marinades according to standardized recipes and production schedules
• Ensure accurate portioning, weighing, and batching to maintain consistency across all outlets
• Follow proper marination, seasoning, and cooking/pre-preparation methods to maintain quality, taste, and shelf life standards
• Operate commissary kitchen equipment safely and efficiently (e.g., mixers, ovens, grinders, cutters, packing machines)
• Monitor cooking, chilling, and holding temperatures to ensure food safety and compliance with HACCP and food safety standards
• Maintain strict cleanliness, hygiene, and sanitation of production areas, equipment, and storage zones
• Follow all food handling, labeling, dating, and storage procedures to ensure traceability and FIFO compliance
• Coordinate with production team members to ensure smooth workflow and timely fulfillment of outlet requirements
• Monitor raw material stock levels and report shortages, wastage, or quality issues to supervisor/storekeeper
• Assist in receiving, inspecting, storing, and rotating ingredients to maintain freshness and minimize waste
• Pack and label finished products properly for dispatch to outlets, ensuring accuracy and presentation standards
• Follow company grooming, hygiene, and uniform policies at all times

Application Question(s):
• What is your salary expectations?
• What is your Visa status?

Experience:
• Food preparation: 1 year (Required)

Work Location: In person