Restaurant Cook

-Report to the Head Wok Chef -Assist in the picking and preparation of food ingredients for the wok station - Operate kitchen equipment such as buffalo chopper and handles knives -Ensure the kitchen inventory is sufficient, cost-effective while maintain the quality of the ingredients -Assist other Cutter member when absence or the workload approaches a more hectic pace -Assist to marinate and season ingredients -e-Procurement of stock supplies and update GRN -Maintain discipline, cleanliness, hygiene of the kitchen area -Ensure the consistency and the quality of food served in the restaurant -Assist in managing discipline, cleanliness, hygiene of the kitchen area -Assist in bi-monthly stock take -Investigate customer complaints -Participate in checking of all purchased supplies for quality and account for each delivered item -Adhere to hygiene and safety standards -Adhere to company’s standard operating procedures -Any other appropriate duties and responsibilities as assigned Requirements -Minimum 4 years of experience in a similar restaurant concept for Cutter 2 (Grade 3) -Minimum 3 years of experience in a similar restaurant concept for Cutter 3 ( Grade 1) -Strong knowledge of F&B -Strict sense of hygiene and safety standards