Chinese Kitchen Chef (Second Cutter)

Job Responsibilities

. Prepare, cut, slice, and portion meat, seafood, vegetables, and other ingredients according to menu requirements.

. Ensure consistent cutting standards, portion sizes, and presentation of ingredients.

. Organise daily ingredient preparation to support smooth and timely kitchen operations.

. Check the freshness and quality of ingredients and report any shortages or quality issues to the Head Chef.

. Coordinate with other kitchen sections to ensure ingredients are ready for cooking and service.

. Store, label, and rotate ingredients properly to maintain freshness and minimise wastage.

. Maintain cleanliness and hygiene of workstations, knives, chopping boards, and kitchen equipment.

. Follow food safety procedures when handling raw and cooked ingredients to prevent cross-contamination.

. Assist with stock checks and replenishment of ingredients.

. Carry out other kitchen duties assigned by the Head Chef.