2nd Cook

Responsibilities of This Position

(Main tasks the 2nd Cook needs to do)

• ️ Food Preparation

  • Work under the 1st Cook and Sous Chef to help prepare Asian cuisine.

  • Follow company recipes and HACCP food safety standards.

• Safe Equipment Use

  • Use induction wok and other kitchen equipment properly and safely.

  • Follow safety and hygiene procedures.

• Ingredient Handling

  • Collect ingredients from the galley store based on whats requested.

  • Store ingredients properly in the correct areas.

• Cleanliness

  • Keep the kitchen clean, organized, and sanitized.

  • Store utensils properly to meet hygiene standards.

• Reporting & Coordination

  • Inform 1st Cook or Sous Chef if any issue arises.

  • Help with food labeling and temperature checks for stored food.

• ️ Recycling & Waste

  • Follow procedures for garbage recycling.

• ️ Extra Duties

  • Perform other tasks as requested by the Line Manager.

  • Promote a safe working environment for everyone in the team.

2. Basic Requirements

(What qualifications and skills are needed)

• Education

  • High School Diploma or equivalent.

  • Preferred: Background in Culinary or Hotel Management.

• ‍ Work Experience

  • At least 1 year working in a high-volume hotel or restaurant in a similar position.

• Certification

  • Must have a HACCP certificate for food safety.

• Technical Skills

  • Good knowledge of Asian cuisine (cold items, sauces, mains, desserts).

  • Skill in using an induction wok and cutting meat, poultry, fish, etc.

• ️ Language Skills

  • English: B2 level (can communicate clearly and confidently).

  • Mandarin: B2 level preferred.

  • Other languages (like Italian, French, Japanese, Korean) are a plus.