Responsibilities:
- Prepare and cook food for all customers according to service standard and procedures
- Preparation work during kitchen opening and closing operation hours (mise en place)
- Ensuring the food preparation areas are clean and hygienic
- 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 recipes
- Ensuring all portion controls are strictly adhered to following the chef’s practices
- Ensure prepare guests’ order in a time manner
- Monitors 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 food stuffs and helping to prepare all food items listed on the menu
- Disposing of rubbish and disposing refuse on a regular basis
- Cleaning the food preparation equipment, floors and other kitchen tools or areas
- Perform miscellaneous job-related duties as assigned
