Wok Chef

Role Overview

Cooking and Preparation

• Prepare Thai dishes using traditional wok cooking techniques.
• Chop, slice, and marinate ingredients for consistent quality.
• Follow recipe cards and preparation guidelines.
• Manage preparation time so components are ready for service.

Food Safety and Quality

• Apply handwashing, personal hygiene, food safety, and safe food-handling practices.
• Inspect ingredients and prepared food for freshness, seasoning, quality, and presentation.
• Accommodate customer requests and dietary preferences while maintaining dish integrity.

Kitchen Operations

• Control food waste through portion control and communication about inventory usage.
• Keep the wok station clean, organized, and stocked.
• Monitor wok-related ingredients and supplies and request restocking when needed.
• Complete morning setup and closing procedures.
• Handle kitchen equipment and tools responsibly and support proper maintenance.

Teamwork and Improvement

• Communicate effectively with other Commis Chef members and front-of-house staff.
• Stay current with Thai cooking techniques, recipes, and relevant industry trends.

Qualifications

• Previous Wok Chef experience or relevant Thai culinary expertise is preferred.
• Proficiency in wok cooking, including stir-frying, frying, and sautéing, is required.
• Familiarity with food safety principles and hygiene and sanitation standards is required.
• Ability to work efficiently in a fast-paced kitchen and manage multiple orders is required.
• Flexibility to work various shifts, including weekends and holidays, is required.
• Attention to detail and a collaborative attitude are required.
• A high school diploma is preferred.