- Basic salary with % profit sharing
Roles & Responsibilities
- Prepare, cut, wash and replenish the food ingredients that are needed by the Cook (wok) to cook the menu items
- Checking, ordering and receiving of stock in the kitchen (i.e. meat, seafood, dry ingredients and vegetables)
- Ensuring raw ingredients are fresh and properly stored in the fridge/chiller at correct temperatures
- Ensuring cut vegetables are fresh and suitable for use (i.e. not wilted or rotten)
- Assist in taking kitchen orders, plating and/or packing.
- Keep the cleanliness of the workstation at all times
Knowledge and Skills
- Knows the correct cooking procedures of all the menu items including fried items
- Familiar with all the ingredients required for each menu item
- Able to prepare and proportion a particular dish in bulk (to save time).
- Knows how to read customer’s order in the order slip (from kitchen printer)
- Knows food hygiene and safety standards
Attitude & Traits
- Good attitude and hardworking
- Hygienic
- Commitment to quality
- Able to multi-task
- Able to stand and work fast in a hot kitchen environment for long hours
- Able to work overtime if required
