Food Preparation: Execute mise-en-place duties such as chopping vegetables, marinating meats, and mixing traditional Chinese sauces. [1, 2]
Cooking Operations: Operate high-heat woks, fryers, and steamers to prepare appetizers, noodles, rice, and main courses. [1, 2, 3, 4, 5]
Quality & Consistency: Ensure that all food served meets restaurant standards for taste, temperature, and visual presentation. [1, 2, 3]
Kitchen Hygiene: Strictly adhere to food safety and sanitation guidelines, including proper ingredient storage and workplace cleanliness. [1, 2, 3]
Inventory Management: Monitor stock levels of fresh ingredients and sauces, notifying supervisors of shortages and managing portion control to minimize waste.