Assistant chef
About this job
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Core Job Responsibilities
Food Preparation & Cooking:Assemble, wash, peel, chop, and portion ingredients according to standard recipes.Execute cooking techniques (such as wok-frying, boiling, sautéing, or plating) under the supervision of the head chef.Ensure consistent taste, presentation, and portion control for all dishes. [1, 2, 3, 4]
Kitchen Cleanliness & Safety:Maintain clean and organized workstations, equipment, and prep areas during and after service.Follow local food hygiene, sanitation, and Workplace Safety and Health (WSH) guidelines to prevent cross-contamination.Properly dispose of waste and store tools safely. [1, 2, 3]
Inventory & Stock Management:Receive, unpack, label, and rotate food deliveries to check expiry dates and minimize spoilage.Monitor stock levels, track spent ingredients, and assist with ordering or requisition forms. [1, 2, 3]
Support the kitchen crew during high-volume service periods by retrieving items and plating food quickly.
Guide or supervise junior kitchen assistants and help train new staff when required.
Service Support & Team Collaboration:Assist the head chef with menu development, testing recipes, or monitoring food costs
