• Assist the Head Chef in daily kitchen operations and management.
• Prepare and cook a variety of dishes, with a focus on Asian cuisine.
• Ensure high standards of food quality and presentation.
• Supervise kitchen staff and delegate tasks efficiently.
• Maintain cleanliness and hygiene standards in the kitchen.
• Monitor food inventory and assist in ordering supplies as needed.

Requirements

• Educational Qualifications: Bachelor’s degree in Culinary Arts or related field.
• Experience Level: 3–5 years of experience as a chef.
• Skills and Competencies: Proficient in cook skills, kitchen hygiene, food safety, and wok cooking.
• Qualities and Traits: Strong written and verbal communication skills, attention to detail, and the ability to handle heavy lifting.
• Responsibilities and Duties: Experience with stewarding and maintaining kitchen organization.
• Working Conditions: Fast-paced kitchen environment with extended periods on feet.