3rd Chopper

Position Overview The 3rd Chopper is responsible for basic ingredient preparation, including cutting, slicing, chopping, and portioning meats, vegetables, and seafood according to his supervisor or hotel's standards. The individual supports 1st and 2nd chopper and other chefs in maintaining efficiency, consistency, and cleanliness in the kitchen.  The Role Kitchen Operations • Prepare and cut vegetables, meats, poultry, and seafood according to recipe specifications • Perform basic knife work such as slicing, dicing, mincing, and julienne cutting • Assist the 1st and 2nd chopper in food preparation tasks • Ensure ingredients are properly washed, trimmed, and stored • Maintain portion control and minimize waste • Keep workstations clean and sanitized at all times • Store food items properly in chillers and freezers • Assist in receiving and checking kitchen supplies • Sharpen and maintain knives and cutting equipment Talent Profile: • Minimum 1 year of experience in a similar capacity at luxury hotels or upscale restaurant • Basic knowledge of Chinese cooking ingredients and preparation techniques • Familiarity with Chinese vegetables, sauces, and meat cuts • Ability to handle knives safely and efficiently • Possess Singapore food safety certification