As a Junior Chef, your primary role is to support kitchen operations under the direction of the Head Chef and senior kitchen staff. Your responsibilities will include:

Preparing and cutting ingredients according to daily production needs

Cooking dishes using Chinese culinary techniques including:

Steaming, Deep-frying, Basic stir-frying

Following recipes and portion standards accurately

Maintaining kitchen cleanliness and food safety standards

Assisting in managing kitchen inventory and stock rotation

Ensuring efficient food preparation and minimizing waste

Supporting other kitchen staff and contributing to smooth kitchen operations

Complying with workplace health and safety regulations

Participating in menu planning and dish development

Assisting in basic kitchen management tasks, such as supervising junior staff, maintaining inventory records, and helping to enforce food safety compliance

Working collaboratively in a team to maintain a productive and respectful work environment