Junior Chef

0–2 years of experience in a commercial kitchen, restaurant, hotel, or catering operation (formal culinary school graduates with practical internship experience welcome).

Basic Food Safety & Hygiene Certificate (e.g., ServSafe, HACCP Level 1/2, or local municipal food handler permit).

Understanding of basic knife skills, knife safety, culinary cuts, and fundamental cooking methods.

Basic knowledge of kitchen hygiene rules, food temperature zones, and safe chemical handling.

Competitive salary and benefits

Professional development opportunities

Friendly and supportive work environment

Opportunity for career growth