Cook / Dishwashers
Company: The Asian Bistro
Location: San Diego
Posted on: November 22, 2021
T he Asian Bistro
414 University Avenue, San Diego, CA, 92103
Title: Line Chef
Reports To: Chef/Kitchen Manager
Non-Exempt: Hourly Rate of Pay
The Line Chef is responsible for prepping ingredients, preparing,
cooking, and plating menu items in accordance with the restaurant's
recipes and specifications. The Wok Chef keeps their work area
clean, organized, and stocked, throughout shift.
ESSENTIAL DUTIES AND RESPONSIBILITES:
--- Understand all company policies, procedures, standards,
specifications, and guidelines.
--- Must arrive on time, in uniform, and ready to work for each
--- Set up of all ingredients for wok, grill and saut-- menu items
according to station par prior to beginning of service.
--- Prepare all wok menu items to recipe specification safely, and
--- Food items are placed in the window and are at their peak
temperature and appearance.
--- Follows "First In, First Out (FIFO)" process for prepared
foods, clean containers, labeled with date prepared and in proper
--- Restock, organize, and maintain the back up of all ingredients,
does not run out of product.
--- Responsible for teamwork with other stations, inter-station
timing and communication.
--- All items are placed into clean containers, labeled with date,
and stored in the walk-in at the end of the shift.
--- Willingness to learn how to prepare multi-Asian menu items.
--- Maintain a safe and clean work environment at all times.
--- Fill in where needed to ensure guest service standards and
--- Must be able to handle high-volume of production during lunch
and dinner rushes.
--- Has a positive attitude and works well with others. Teamwork
and cooperation is a must.
--- Completes all opening and closing duties for assigned
--- Communicates with management product shortages or broken
--- Complies with all federal, state, city, county and municipal
food safety regulations.
--- Any additional duties or special projects as requested by
Qualifications and Skills:
--- 2+ years as a chef in a high volume Restaurant.
--- Ability to read and follow a recipe by weighing and measuring
--- Advanced knife handling, saute, fry, steam, and wok
--- Ability to understand both written and spoken English
--- Be able to reach, bend and frequently lift up to 50 pounds
Keywords: The Asian Bistro, San Diego , Cook / Dishwashers, Hospitality & Tourism , San Diego, California
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