Prepare and cook a wide range of Pan-Asian dishes to a consistently high standard. Demonstrate strong knowledge of cuisines including Chinese, Thai, Japanese, Vietnamese, Korean and Southeast Asian cooking. Carry out daily mise en place , including preparation of meats, seafood, vegetables, sauces, marinades and garnishes. Cook dishes using various techniques such as wok cooking, stir-frying, grilling, steaming, braising, deep-frying and tempura . Prepare authentic Asian sauces, pastes, stocks and dressings according to established recipes. Ensure excellent taste, presentation, portion control and consistency across all dishes. Work efficiently during busy service periods while maintaining quality and speed. Maintain a clean, organised and hygienic workstation in line with HACCP and food safety standards . Monitor ingredient quality, freshness and stock levels, ensuring proper FIFO stock rotation . Minimise food waste while maintaining appropriate preparation levels. Work closely with the Sous Chef and Head Chef to ensure smooth kitchen operations. Follow recipes, specifications and portion-control guidelines accurately. Assist with menu development and the introduction of new Pan-Asian dishes where required. Support and guide Commis Chefs and junior kitchen team members . Ensure all kitchen equipment is operated safely and maintained appropriately TPBN1_UKCT
