Apprentice – Culinary (Kitchen Trainee)

Key Responsibilities

Food Preparation & Cooking

• Assist chefs in basic food preparation such as chopping, cutting, peeling, marinating, and portioning.

• Support in preparing mise-en-place for all sections (hot kitchen, cold kitchen, bakery, pastry, etc.).

• Learn and practice cooking techniques as instructed by senior chefs.

• Plate dishes according to restaurant standards under supervision.

Operational Tasks

• Ensure cleanliness of workstations, utensils, and equipment at all times.

• Maintain stock levels by assisting in receiving, storing, and rotating food items.

• Follow recipe cards accurately while preparing any items.

• Assist in buffet setup, live counters, and kitchen operations during peak hours.

Hygiene & Safety

• Follow all food safety guidelines (HACCP) and maintain high hygiene standards.

• Wear proper uniform, PPE, and practice safe handling of knives and kitchen equipment.

• Ensure waste segregation and reduce food wastage.

Learning & Development

• Participate actively in training sessions conducted by the culinary team.

• Shadow chefs to learn techniques, menu planning, and kitchen workflow.

• Develop skills across multiple sections of the kitchen.

• Hotel Management student / recent graduate or Diploma holder

• Prior kitchen internship is an advantage but not mandatory

• Basic knowledge of food preparation

• Eagerness to learn and positive attitude

• Good hygiene practices

• Ability to work in a fast-paced environment

• Teamwork and discipline