Age: 21 to 45 years Experience: 1 year or more in cold and hot kitchen work, plating, fryer operation, ovens, gas or electric grills primarily Activities: Prepares side dishes; preheats on stovetop, oven, and microwave; cuts, dices, and shreds tubers, vegetables, and cheeses. Assists the head chef in dish preparation, fulfills dining room orders, prepares staff meals, cleans the kitchen area, and manages kitchen inventory primarily. Adheres to established recipes for food preparation and presentation. Maintains kitchen area cleanliness before, during, and after each shift—or as directed by the head chef. Rotating shifts: 10 a.m. to 6 p.m. and 2 p.m. to closing. Monday through Sunday, with midweek rest day. Starting salary: biweekly payment. Weekly tips. Contract duration: 1 month, 2 months, 3 months, then indefinite-term contract after one year of service. Statutory benefits, staff meals, and uniform. Position type: Full-time, probationary period Duration of contract: 1 month Salary: $8,820.00 – $10,000.00 per month Benefits: * Cafeteria service * Free uniforms Workplace: On-site employment