Assistant Chef

Responsibilities:

• Assist in the daily operation of the kitchen.

• Prepare and cook accordingly to established recipes and standards.

• Handle food preparation (cutting, portioning, organizing ingredients).

• Ensure the quality, quantity and presentation of food served.

• Maintain cleanliness and hygiene of the kitchen, equipment, utensils and food preparation areas in accordance with food safety standards.

• Ensure compliance with food safety, workplace safety and hygiene regulations.

• Receiving, checking and storing food supplies.

• Undertake any other duties as assigned by Manager.

Requirement:

• Prior experience working in a kitchen/western restaurant environment.

• Possess a valid Basic Food Hygiene Certificate (WSQ Food Safety Course Level 1) or be willing to obtain it upon employment.

• Able to work on weekends and public holidays based on operational requirements.

• Strong knowledge of food safety standards and kitchen hygiene.

• Ability to work as part of a team, with good communication skills.