Main Responsibilities
-Report to the Head Wok Chef
-Assist in the picking and preparation of food ingredients for the wok station
- Operate kitchen equipment such as buffalo chopper and handles knives
-Ensure the kitchen inventory is sufficient, cost-effective while maintain the quality of the ingredients
-Assist other Cutter member when absence or the workload approaches a more hectic pace
-Assist to marinate and season ingredients
-e-Procurement of stock supplies and update GRN
-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
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Requirements
-Minimum 4 years of experience in a similar restaurant concept for Cutter 2 (Grade 3)
-Minimum 3 years of experience in a similar restaurant concept for Cutter 3 ( Grade 1)
-Strong knowledge of Chinese cuisine
-Strict sense of hygiene and safety standards
