- Prepare and cook food for all customers according to standard operating procedures.
- Preparation work (mise en place) should always be sufficient during operational hours
- Ensuring the food preparation areas are clean and hygienic at all times
- Washing utensils and dishes and making sure they are stored appropriately
- Sorting, storing and distributing ingredients
- Ensure quality control and food presentation as per standard company procedures
- Preparing of guests’ orders in a timely manner
- Monitor usage of equipment and utensils to prevent damage and to ensure the equipment are maintained regularly to prolong the life span
- Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare all food items listed on the menu
- Ensure opening and closing procedures are adhered to
- Disposing of rubbish and disposing refuse on a regular basis
- Cleaning the food preparation equipment, floors and other kitchen tools or areas
- Participate in monthly physical stock take of all food item ingredients in the Kitchen
- Assist manager to control wastages of food and maintain healthy levels of inventory in kitchen
- Perform miscellaneous job-related duties as assigned
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