Key Responsibilities
Food Preparation: Chop vegetables, slice meats, and prep sauces before service.
Cooking: Stir-fry, steam, and fry meals using a high-heat wok.
Quality Control: Follow recipes to keep taste and portion sizes consistent.
Kitchen Safety: Clean the work area and store leftover food safely.
Inventory: Report low stock or broken kitchen tools to the head chef. [1, 2, 3, 4]
Requirements and Skills
Experience: 2 to 5 years of cooking in a busy kitchen.
Technical Skills: Strong knife handling and wok operation.
Knowledge: Understanding of traditional Chinese or Indo-Chinese flavors and spices.
Physical Strength: Ability to stand for long hours and lift heavy items. [1, 2, 3]