Wok & Burner Maintenance: Maintain, season, and clean heavy iron woks, gas jet burners, exhaust hoods, and oil traps throughout and at the end of every shift.
Food Hygiene & Inventory Management: Store raw perishable proteins and seafood at strict cold-chain temperatures, follow FIFO ingredient rotation guidelines, and adhere strictly to food handler hygiene standards.
High-Heat Wok Cooking & Recipe Execution: Stir-fry core staple dishes (such as Char Kway Teow, Hokkien Mee, Fried Rice, and Salted Egg stir-fries) over high-heat commercial burners, controlling flame and timing to achieve consistent flavor and signature wok hei (breath of the wok)....
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