About this role
The employee worked as a **Chef / Assistant**in a restaurant specializing in Asian cuisine, particularly Vietnamese cuisine. **The employee's duties included, but were not limited to:** - Preparing Vietnamese and other Asian dishes. - Preparing ingredients, including washing and cutting vegetables, preparing meat and seafood, and making sauces. - Finishing and plating dishes for service. - Maintaining food hygiene standards and ensuring cleanliness of the kitchen. - Receiving, storing, and handling food ingredients in accordance with food safety regulations. - Operating kitchen equipment and performing daily cleaning and maintenance. - Cooperating with other kitchen staff to ensure efficient kitchen operations, especially during busy service periods. - Assisting in the orientation and training of new kitchen employees when required. The position required solid knowledge of Vietnamese and Asian cuisine, a good understanding of food hygiene practices, attention to detail, and the ability to work efficiently in a fast-paced kitchen environment.