Asian Wok Specialist (Luk Fu) PT - Bossier City

Responsibilities

• Prepares, seasons, and cooks, soups, meats, vegetables, fish, poultry, desserts, and other Pan Asian food items.
• Cooks, prepares, and arranges the food to make an appealing arrangement for guests.
• Affirms that guests have a favorable dining experience.

Skills

• Ability to use all kitchen equipment and appliances.
• Ability to read and write basic instructions.
• Knowledge of PPE (Personal Protective Equipment).
• Ability to be creative with cooking and food preparation.
• Ability to Read and interpret production lists, menus, and Banquet event orders.
• Ability to complete accurate record keeping.
• Knowledge of sanitation and health department regulations for safe handling of food.
• Ability to communicate in English and fluently in either Chinese, Japanese, Korean, Vietnamese & other Asian language.

Qualifications

• A high school diploma or GED equivalent.
• Culinary arts courses or the equivalent experience.
• One (1) – three (3) years’ experience as a line of restaurant cook in Asian restaurant.

Physical Requirements

• Ability to stand for long periods of time without sitting or leaning.
• Ability to bend, stoop and reach while carrying food product, equipment, trash/waste weighing up to 50 pounds.
• Ability to lift, carry, deliver food items weighing up to 50 pounds throughout a scheduled shift.
• Ability to work around 500 degree ovens and work within 40 degree walk-in refrigerators.
• Ability to stand and walk continually throughout a 10 hr. shift.