Chef/ Chef´s assistant

The employee worked as a Chef / Assistantin 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.