WOK CHEF

BASIC FUNCTIONS:
The Wok Chef is responsible for prepping ingredients, preparing, cooking, and plating menu items in accordance with the restaurant’s recipes and specifications. The Wok Chef keeps their work area clean, organized, and stocked, throughout shift.

ESSENTIAL DUTIES AND RESPONSIBILITES:
♣ Understand all company policies, procedures, standards, specifications, and guidelines.
♣ Must arrive on time, in uniform, and ready to work for each shift.
♣ Set up of all ingredients for wok, grill and sauté menu items according to station par prior to beginning of service.
♣ Prepare all wok menu items to recipe specification safely, and efficiently.
♣ Food items are placed in the window and are at their peak temperature and appearance.
♣ Follows “First In, First Out (FIFO)” process for prepared foods, clean containers, labeled with date prepared and in proper rotation.
♣ Restock, organize, and maintain the back up of all ingredients, does not run out of product.
♣ Responsible for teamwork with other stations, inter-station timing and communication.
♣ All items are placed into clean containers, labeled with date, and stored in the walk-in at the end of the shift.
♣ Willingness to learn how to prepare multi-Asian menu items.
♣ Maintain a safe and clean work environment at all times.
♣ Fill in where needed to ensure guest service standards and efficient operations.
♣ Must be able to handle high-volume of production during lunch and dinner rushes.
♣ Has a positive attitude and works well with others. Teamwork and cooperation is a must.
♣ Completes all opening and closing duties for assigned workstation.
♣ Communicates with management product shortages or broken equipment.
♣ Complies with all federal, state, city, county and municipal food safety regulations.
♣ Any additional duties or special projects as requested by management.