Job Order Detail

Description

Minimum 1 years professional cooking experience required, including: thickening techniques, soup and sauce classification and production, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising & stewing, cold food production, and food presentation and garnishing standards.

Manages control and use of industrial woks and other common Asian cooking implements, not limited to, woks, fryers, rice cookers, steamers as well as all common professional cooking equipment found in a kitchen.

Must be able to demonstrate proficiency in professional knife-handling skills with ability to cut/trim meat or carcasses
Experience in directing work assignments of support staff in cooks' area

Experience in following and extending standardized recipes

Experience at organizing and maintaining kitchen work stations

Experience in maintaining production and usage records

Experience in safe food handling, preventing food-borne illness, and sanitation techniques

Have excellent customer service skills and be able to communicate well with customers and management
Must have professional appearance, demeanor, and hygiene.

Must be able to lift 50+ pounds, and be able to walk, stand, bend and reach as the job requires.

DUTIES & RESPONSIBILITIES:

Wash, cut, measure, prepare foods for cooking
Maintain production and usage records as required
Maintain high sanitary, hygienic, and safety standards and conditions
Direct work assignments of support staff in cooks' area and train student workers
Demonstrate excellent customer service at all times while working in a fast-paced team environment
General cleaning, stocking and other food service duties as requested by management.