3rd Wok/ Wok 3

Job Detail

Key Responsibilities & Competencies Frying Expertise: Maintain precise oil temperature, execute consistent frying techniques, and prepare multiple dishes simultaneously while ensuring quality, taste, and presentation standards are achieved. Oil Management & Safety: Monitor oil condition, maintain oil clarity, follow scheduled oil replacement procedures, and apply proper safety practices to prevent splashes, burns, and workplace accidents. Food Safety & Hygiene: Maintain strict hygiene standards, possess a valid WSQ Basic Food Hygiene Certificate, ensure proper handling and separation of raw and cooked ingredients, and comply with food safety regulations. Work Discipline & Reliability: Demonstrate punctuality, strong work ethics, and professionalism by following operational instructions, maintaining good attendance, and supporting weekend, public holiday, and extended shift requirements. Preparation & Inventory Management: Complete daily preparation tasks efficiently, manage ingredients accurately, monitor stock usage, and minimise wastage through proper planning and control. Kitchen Communication: Read and understand kitchen orders in English and/or Chinese, communicate clearly with team members, and promptly report shortages, hazards, or operational concerns. Equipment Handling & Maintenance: Operate frying equipment safely, maintain cleanliness of all tools and equipment, and report any defects or breakdowns promptly. Team Collaboration: Work closely with the Head Chef, Duty Chef, and kitchen team to ensure smooth operations, provide support when required, and maintain a positive working environment. Continuous Learning & Improvement: Accept feedback positively, enhance frying techniques, improve operational efficiency, and continuously maintain high standards of food quality and consistency.