Main Responsibilities
- Report to Head Wok Chef
- Attend to the picking and preparation of food ingredients for the wok station
- Working knowledge of the storerooms and cold room and know where to find all the ingredients
- Well verse in various kitchen equipment
- Ensure the kitchen inventory is sufficient and cost-effective while maintaining the quality of the ingredients
- Marinate and season ingredients
- Guide and train the culinary team
- Maintain discipline, cleanliness, hygiene of the kitchen area
- Ensure the consistency and the quality of food served in the restaurant
- Assist in managing discipline, cleanliness, hygiene of the kitchen area
- Assist in bi-monthly stock take
- Investigate customer complaints
- Participate in checking of all purchased supplies for quality and account for each delivered item
- Adhere to hygiene and safety standards
- Adhere to company’s standard operating procedures
- Any other appropriate duties and responsibilities as assigned
Requirements
- Minimum 6 years of experience in a similar restaurant concept
- Strong knowledge of quick serve concepts / asian cuisine
- Strict sense of hygiene and safety standards
