Roles & Responsibilities
- Prepare all items required to produce food items: crockeries, ingredients, sauces, condiments, etc.
- Set up all stations accordingly before start of service
- Clean and manage meat and seafood– storage, preparation, cleaning (frozen)
- Manage, check, and prepare on frozen items that need to be defrosted
- Manage defrosting and balance frozen stock, to inform the Lead for supply order
- Prepare and produce fried, stir fried, noodle and other hot food dishes
- Produce sauces and condiments
- Produce rice required for the day
- Prepare staff meals for employees
- Ensure hygiene and safety standards, top up and proper storage of condiments and sauces before and after operations
- Produce orders according to order chits, ensure food presentation and quality according to recipe and SOPs
- Responsible for cleaning the kitchen and managing cleanliness / hygiene of the kitchen area
- Ensure hygiene and safety standards are strictly adhered to
- Adhere to company’s standard operating procedures
- Any other duties as assigned by Management
Qualifications and Education Requirements
Minimum 1 year of relevant kitchen experience
Holds high hygiene and safety standards
Takes initiative and a great team player
Willingness to work shift hours, weekends and public holidays
