High Volume Traveling Wok Cook
Key Responsibilities:
- Food Preparation: Chop, season, and portion ingredients (meats, vegetables, etc.) for wok cooking.
- Cooking: Execute stir-fries and other dishes using high-heat wok techniques, controlling heat and timing for perfect texture and flavor.
- Recipe Adherence: Follow restaurant recipes and standards for consistency.
- Quality Control: Monitor food freshness, quality, and presentation; taste and adjust seasoning.
- Station Management: Keep wok station clean, organized, stocked, and sanitized.
- Inventory: Assist with stock rotation, checking temperatures, and requisitioning supplies.
- Safety & Sanitation: Comply with health codes, sanitation regulations, and HACCP standards.
- Collaboration: Work with other kitchen staff and adapt to feedback.
- Maintain a clean work space, help with duties such as washing dishes, stocking, loading supplies, lifting generators, tables and be consistent in work performance
