A kitchen trainee helps senior chefs, prepares cooking ingredients, and keeps the work area clean. This entry-level role is designed to learn commercial cooking and kitchen safety under close supervision. Core Duties • Food Prep: Wash, peel, chop, and measure ingredients according to chef instructions. • Station Support: Assist line cooks during busy service hours. • Cleanliness: Wash dishes, sanitize counters, and dispose of waste properly. • Inventory Control: Store food items using the FIFO (First-In, First-Out) method. • Learning: Master basic recipes, knife skills, and food safety rules. Requirements • Education: Basic schooling or enrollment in a culinary hospitality program. (min 10th Pass) • Physical Health: Standing for long periods and lifting heavy items. • Hygiene: Strict adherence to personal cleanliness and health standards. • Soft Skills: Good teamwork, punctuality, and a willingness to take feedback.