Oil Wok

Job Description

Preparation of Ingredients:

• Wash, cut, and process various ingredients according to the recipe requirements.

Frying and Cooking:

• Operate the wok to fry and cook food, ensuring the food reaches the best taste and quality.
• Adjust the oil temperature and control the cooking time as needed to achieve the desired cooking effect.

Quality Control of Dishes:

• Ensure all fried dishes meet food safety and hygiene standards as well as maintain high quality standards.
• Report and record any non-compliant products, and take corrective actions promptly.

Equipment Management:

• Responsible for the daily maintenance and cleaning of the wok and other kitchen equipment, ensuring they function properly.
• Monitor oil usage, ensuring efficient utilization and minimizing waste.

Teamwork:

• Work closely with other kitchen staff, maintain good communication and ensure smooth kitchen operations.
• Assist other chefs with the preparation and cooking of dishes.

Continuous Learning and Improvement:

• Keep track of the latest cooking trends and frying techniques to improve personal skills and the restaurant's dish quality.
• Participate in kitchen training and work meetings, sharing experiences and suggestions.

Compliance with Safety Regulations:

• Ensure compliance with all food safety and hygiene regulations, maintaining a safe and clean work environment.

Job Requirements

• Minimum 1 year of experience in a kitchen role, preferably in a Chinese cuisine restaurant.
• In-depth knowledge of food safety regulations and best practices.
• Excellent problem-solving skills and the ability to perform under pressure.