Cutting & Chopping:
Assist in chopping vegetables, meats, and ingredients as per Chinese cuisine requirements (fine cuts, julienne, dice, etc.).
Maintain consistency in size and presentation of ingredients.
Preparation Support:
Prepare sauces, marinades, and basic mise-en-place for wok cooking.
Wash, peel, and portion ingredients before cooking.
Cleanliness & Hygiene:
Keep the chopping area, knives, and cutting boards clean and sanitized.
Follow food safety and hygiene standards at all times.
Assisting the Cook:
Support the chef during busy hours by handing over prepped items quickly.
Refill ingredients and keep the workstation organized.
Inventory & Storage:
Properly store cut vegetables and meats in designated containers.
Inform chef or store in-charge about low stock of fresh items.
Waste Management:
Dispose of waste properly and maintain a clean kitchen environment.
Avoid wastage by careful handling of raw materials.