Kitchen Assistant

Key Responsibilities

• Food Preparation: Wash, peel, chop, portion, and weigh vegetables, meats, seafood, and dry ingredients.

• Support Chefs: Assist the Head Chef and Sous Chef with sauce mixing, meat marination, and ingredient staging before peak meal hours.

• Storage & Stock Rotation: Follow FIFO (First In, First Out) rules to properly store and label chilled and frozen food stocks.

• Kitchen Sanitation: Maintain cleanliness at the prep station, chopping boards, knives, and kitchen floor; assist in washing kitchenware when needed.

• Team Coordination: Cooperate closely with line cooks and follow daily work instructions efficiently.

Requirements

• Basic knife skills and food preparation experience; prior experience in Chinese restaurants or commercial kitchens is a plus.

• Hardworking, reliable, and able to work in a fast-paced kitchen environment.

• Physical stamina to stand for extended periods and lift kitchen supplies.

• Good personal hygiene habits and a proactive, responsible attitude.