Description

·         Minimum 2 years high-volume professional cooking experience required, including: thickening techniques, soup and sauce classification and production, sauté, 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

•·         Ability to correctly identify product

•·         Must be able to prioritize work and execute tasks with speed and efficiency.

•·         Regular attendance required.

•·         Must be able to read and write English.

•·         Must 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.

•·         Must have basic and accurate math skills

•·         Must pass hands-on practical cooking test

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