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