A. Responsibilities:

1. Key Daily Responsibilities

• Food Preparation (Mise en Place): Washing and cutting vegetables, marinating meats, preparing traditional sauces, and weighing ingredients. 
• Cooking & Plating: Operating specialized Chinese cooking equipment to stir-fry, deep-fry, steam, or braise dishes while ensuring proper heat and cooking times. 
• Inventory & Stock Management: Monitoring ingredient levels, managing backup supplies, and rotating stock using the FIFO (First In, First Out) method. 
• Hygiene & Safety: Complying with food safety regulations, avoiding cross-contamination, labeling containers, and keeping the workstation spotless. 
• Teamwork: Communicating with other kitchen stations, expediting orders during busy rushes, and assisting senior chefs.