Butcher (San Yook)

1. Prepare ingredients (cutting, portioning, marinating) based on kitchen needs.
2. Cook and assemble menu items according to SOP and recipes.
3. Ensure food quality, taste, and presentation are consistent.
4. Maintain cleanliness, hygiene, and food safety in the kitchen area.
5. Support smooth kitchen operations during service hours.
6. Follow instructions from Kitchen SPV.
7. Assist in basic stock handling and proper storage of ingredients.

Skills: Cook, Catering Management, Kitchen Supporting Design