Assistant Chef (Bangla food)

Assist the Head Chef in the preparation and cooking of Bangladeshi, Indian dish.

Prepare ingredients by washing, cutting, peeling, weighing and portioning according to recipes and kitchen requirements.

Follow standardized recipes, cooking methods, portion sizes and presentation standards.

Ensure all food is prepared and served according to required quality, taste, freshness and hygiene standards.

Maintain cleanliness and sanitation of the kitchen, cooking equipment, utensils, workstations and storage areas.

Properly store food items and ensure appropriate temperature control and food safety practices.

Check the quality and freshness of ingredients before use and report any damaged, expired or substandard items.

Assist in monitoring kitchen inventory and inform the Head Chef of shortages or replenishment requirements.

Minimize food wastage through proper handling, storage, portion control and efficient use of ingredients.

Ensure proper use and maintenance of kitchen equipment and immediately report any equipment malfunction.

Follow all food safety, health, hygiene and workplace safety procedures.

Assist the Head Chef during busy periods and ensure timely preparation of food orders.

Maintain proper coordination with waiters, service staff and other kitchen personnel to ensure smooth food service.

Assist in receiving and checking food supplies delivered to the kitchen.

Maintain proper personal hygiene, including clean uniform, hair covering and appropriate kitchen safety practices.

Support the Head Chef in maintaining consistent food quality and kitchen discipline.

Perform any other kitchen-related duties assigned by the Head Chef or Management