About this role
Key Responsibilities Food Preparation:Chopping, slicing, dicing, and preparing ingredients such as vegetables, meats, and sauces. Cooking:Frying, grilling, sauting, and broiling food items according to standardized recipes and chef instructions. Station Management:Setting up the cooking line, restocking ingredients and supplies, and organizing the station for maximum efficiency. Quality & Consistency:Ensuring all dishes meet the restaurant's quality, taste, and presentation standards. Hygiene & Safety:Maintaining a clean and sanitized work station, handling food safely, and adhering to all food sanitation regulations. Teamwork:Collaborating with other kitchen staff, including sous chefs and other line cooks, to ensure smooth workflow. Inventory & Waste Control:Monitoring ingredient stock, communicating shortages, and minimizing food waste. Previous Asian / Chinese cooking experience considered an asset. Previous wok range cooking experience consider an asset.