- Cleaning and maintenance of mesh and exhaust equipment
- Daily setup, cleaning, and dishwashing in the kitchen station
- Ensuring hygiene, safety, and food quality standards are met
- Preparation of staff meals
- Defrosting, restoring, and sub-packaging of ingredients
- Advance preparation of standard kitchen procedures, such as brushing cutting boards and wrapping plates
- Preparation of all vegetable station items
- Handling items produced by the meat slicer and ensuring its maintenance
- Assisting in cooking various dishes, including soups and curries
- Ordering charcoal and managing the charcoal station
- Sharpening and mastering grilling skills for all dishes
- Managing kitchen preparations, operations, and food quality, including inventory control and communication with suppliers
- Taking charge of purchasing and inventory for vegetable station items and kitchen miscellaneous items
- Assisting in slicing, trimming, and cutting wagyu items
- Assisting the sous chef with inventory management of various meats and seafood
- Contributing to aesthetic plating training and staff development
- Overseeing the vegetable station during operations
- Handling non-wagyu meats and seafood
- Assisting colleagues with urgent issues related to restaurant operations and service.
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