Prepares, seasons, and cooks/stir fry's in industrial woks all soups, meats, vegetables, fish, poultry, and other food items for consumption.
Cooks, prepares, and arranges the food to make an appealing arrangement for guests.
Ensures that guests have a favourable and authentic Asian dining experience.
Mastery of preparation and cooking of Asian foods a must.
Duties include cooking specialty foods like Indonesian, Chinese and Thai Food.
Able to work under pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed.
REQUIREMENTS:
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