High-Heat Wok & Culinary Expertise: 3–5 years of hands-on experience operating commercial wok burners, mastering high-heat frying techniques, flame management, and achieving wok hei across Asian staples.
Station Prep & High-Volume Speed: Proven ability to manage pre-shift prep (mise en place) for sauces, noodles, and proteins, executing fast-paced batch orders during peak meal rushes.
Kitchen Safety & Hygiene: Strong knowledge of food safety, raw protein cold-chain storage, FIFO inventory rotation, and holding a valid Food Handler Certificate and typhoid vaccination....
Food Preparation
Kitchen Management
Menu Planning
Food Safety
Hygiene Standards
Team Collaboration
Time Management
Inventory Control
Recipe Execution
Customer Service
Problem Solving