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.