Key Responsibilities
Food Preparation: Assist in preparing and cooking dishes according to authentic East Asian recipes, ensuring consistency in taste and presentation.
Mise en Place: Set up and stock stations with all necessary supplies, ensuring readiness for service.
Kitchen Operations: Maintain cleanliness and organization in the kitchen, adhering to hygiene and safety standards.
Inventory Management: Monitor stock levels and report any shortages to the Chef de Partie or Sous Chef.
Team Collaboration: Work closely with other chefs and kitchen staff to ensure smooth operations and effective communication.
Learning and Development: Continuously learn and develop skills in East Asian culinary techniques and dishes