Oil Wok

Job Detail

Frying Mastery: Manage oil temperature precisely, execute consistent frying quality, and handle 3-5 dishes simultaneously without compromising standards. Oil Management & Safety: Maintain oil clarity, follow oil change schedules, and use safety tools to prevent splashes or burns. Hygiene & Food Safety: Hold a valid WSQ Basic Food Hygiene Certificate, practice strict separation of raw and cooked items, and comply with food safety regulations. Work Discipline & Ethics: Report on time, follow instructions, and commit to weekends, public holidays, and long-hour shifts without tardiness or absence. Operations & Prep Management: Complete prep work on time, manage inventory accurately, and avoid over-preparation to reduce waste. Clear Communication: Read kitchen tickets in English and Chinese, report shortages or hazards immediately, and always communicate respectfully. Equipment Care: Properly use and maintain all frying equipment and report any malfunctions promptly. Team Collaboration: Support team needs as directed by the Head Chef or Duty Chef and maintain a cooperative work environment. Learning & Improvement: Open to feedback, continuous learning, and improving frying efficiency and quality based on operational needs.