Assist in preparing ingredients (chopping vegetables, cutting meat, making sauces, etc.) for daily operations.
Support the CDP and DCDP in cooking and plating Pan-Asian dishes (Chinese, Thai, Japanese, etc.).
Maintain cleanliness and organization in the kitchen and workstation at all times.
Follow recipes, portion control, and presentation standards as per company guidelines.
Ensure proper storage and labeling of all food items.
Maintain kitchen hygiene as per food safety standards (FSSAI guidelines).
Assist in receiving and storing kitchen supplies.
Report any maintenance or equipment issues to the senior chef.
Adhere to all company SOPs and kitchen safety procedures.