Job Description & Requirements
1) operate and manage kitchen equipment to assist with food preparation
2) prepare food products the night before and morning of food services
3) ability to operate a wok and use a wide variety of culinary techniques and culinary arts
4)take instructions from the sous-chef, head chef and executive chef
5) follow the instructions of food preparation, food safety, and food quality control as mandated by the restaurant manager
6) assist with prepping food and plating dishes according to a restaurant's menu specifications.
7) ensure food storage areaa mmet health and safety standards.
