Chief Cutter (Japanese Restaurant Based In Sungai Long)

Key Responsibilities:
Food Preparation:Perform precise cutting, slicing, dicing, and chopping of vegetables, fruits, and proteins in accordance with Thai culinary standards.
Maintain consistency in the size and shape of ingredients to meet recipe requirements.Ingredient Handling:Inspect raw ingredients to ensure freshness and quality.
Properly clean, peel, and prepare Thai-specific ingredients such as lemongrass, galangal, and kaffir lime leaves.Kitchen Coordination:Collaborate with chefs and kitchen staff to ensure timely preparation of ingredients for cooking.
Monitor inventory levels of prepped ingredients and communicate with the purchasing team as needed.Hygiene and Safety:Adhere to all food safety and sanitation guidelines.
Maintain cleanliness and organization of the cutting station, tools, and equipment.
Ensure knives and cutting tools are well-maintained and sharpened regularly.Training and Mentorship:Provide guidance and training to junior kitchen staff on proper cutting techniques.
Ensure all staff working under supervision adhere to safety and hygiene standards.Requirements:
Proven experience as a cutter, kitchen assistant, or similar role.
Strong knowledge of preparation techniques and culinary traditions.
Exceptional knife skills with the ability to work quickly and accurately.
Familiarity with food safety standards and regulations.
Good organizational skills and attention to detail.
Ability to work in a fast-paced environment and collaborate effectively with the team.#J-18808-Ljbffr