About the role
2. Key ResponsibilitiesFood Preparation and Production
- Assist in preparing a variety of Pan Asian dishes, including Chinese, Thai, and other Asian cuisines, as per the menu.
- Prepare ingredients, including vegetables, meats, seafood, sauces, marinades, and garnishes, as instructed by the senior chefs.
- Assist in preparing noodles, rice dishes, stir-fries, soups, curries, sushi components, and other Pan Asian specialties, as applicable to the menu.
- Follow standard recipes, portion sizes, cooking methods, and presentation guidelines.
- Ensure timely preparation and service of food as per guest orders and kitchen requirements.
- Maintain the assigned workstation in a clean, organized, and hygienic condition.
- Ensure proper storage, labelling, and rotation of food items using the FIFO (First In, First Out) method.
- Monitor the freshness and quality of ingredients before use.
- Assist in receiving, checking, and storing kitchen supplies as required.
- Minimize food wastage and ensure the efficient use of ingredients and kitchen resources.
- Follow food safety, personal hygiene, sanitation, and HACCP standards.
- Ensure that food is stored and handled at appropriate temperatures.
- Maintain cleanliness of kitchen equipment, utensils, and work surfaces.
- Follow procedures to prevent cross-contamination and ensure safe food handling practices.
- Work closely with senior chefs and other kitchen team members to ensure smooth kitchen operations.
- Follow instructions from the reporting chef and support daily kitchen activities.
- Assist in menu preparation, buffet setups, special events, and guest-specific requirements.
- Participate in training sessions and continuously improve culinary skills and knowledge of Pan Asian cuisine.
- ITI / Diploma / Certificate in Culinary Arts or Hotel Management is preferred.
- Previous experience in a Pan Asian kitchen or a similar culinary role is desirable.
- Freshers with relevant culinary training may also be considered.
- Basic knowledge of Asian ingredients, cooking techniques, sauces, and food preparation methods.
- Knowledge of food safety, hygiene, and kitchen sanitation standards.
- Basic culinary skills and a passion for Pan Asian cuisine.
- Good understanding of food quality, taste, and presentation.
- Ability to work in a fast-paced kitchen environment.
- Attention to detail and willingness to learn.
- Teamwork, discipline, and time management.
- Ability to follow instructions and standard operating procedures.
- Flexibility to work shifts, weekends, and holidays as required.
- Consistency in food quality, taste, and presentation.
- Adherence to food safety and hygiene standards.
- Timely preparation and dispatch of food orders.
- Compliance with standard recipes and portion control.
- Reduction of food wastage.
- Maintenance of kitchen cleanliness and organization.
- Cooperation with the kitchen team and adherence to operational procedures.