JOB SUMMARY
The Assistant Chef responsibilities include assist the Chef with ingredient preparation as well as perform all washing and cleaning duties required in the kitchen. Assistant Chef should also be responsible assisting with inventory control, removing the garbage, and clearing refrigerators, freezers and storage rooms. Also, he/she should be familiar with sanitation regulations, ensuring the station is kept at the highest hygiene and food safety standards, ensuring items are ordered, received and stored in proper condition, ensuring proper usage of food with minimal food waste and all other tasks as delegated by the chefs.
RESPONSIBILITIES
- Check freshness of food and discard out-of-date items.
- Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.
- Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards and dishes.
- Assisting the Chef with the preparation of meal ingredient, which includes washing, cleaning, peeling, cutting and chopping fruit, vegetables, poultry and meat.
- Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
- Ensure compliance with all health and safety regulations within the kitchen area.
- Inspect supplies, equipment and work areas to ensure conformance to established standards.
- Order or requisition food and other supplies needed to ensure efficient operation.
- Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
- Check the quality of raw and cooked food products to ensure that standards are met.
- Keeps equipment operating by following operating instructions, troubleshooting breakdowns, maintaining supplies, performing preventive maintenance, calling for repairs;
- Perform other ad hoc duties as assigned.
REQUIREMENT
- Min 1 Year working experience in western cuisine.
- Hands-on experience with various kitchen equipment (e.g. grillers, pasta makers, Combi Oven, Salamander and etc)
- Advance knowledge of culinary, baking and pastry techniques.
- Ability to remain calm and undertake various takes.
- Excellent time management abilities.
- Up-to-date knowledge of cooking techniques and recipes.
- Familiarity with sanitation regulations.
- Possessed basic hygiene course certification.
- Excellent communication and interpersonal skills.
- Customer service focused and solution-oriented.
- Maintain positive company morale and professional attitude.
- Punctual and responsible.
- Desire to constantly learn and grow professionally.
- Must be able to work overtime, weekends and public holidays, as needed.
- Must be able to travel to work overseas if required.
- Must maintain personal hygiene at all times
