Assistant Chef
Description
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.