Khoodles Wok Specialist

WOK COOK /SPECIALIST

The Wok Cook is responsible for prepping ingredients, preparing, cooking, and plating menu items in accordance with the restaurant's recipes and specifications. The Wok Cook keeps their work area clean, organized, and stocked, throughout shift.

Serving all products with friendly, individualized attention towards each customer by taking orders to customer specifications. Operate Point of Sale System, and work with credit card machines. Must have 5 years of experience.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time spent performing each function to be solely determined by the manager/supervisor based on the specific requirements of the Food Hall.

• Properly rotate food products in order to keep spoilage and waste to a minimum.

• Ensure that all equipment in the work area is properly cleaned.

• Perform other duties as required, i.e., special orders/prepping, cleaning, trash removal etc...

Abilities & Responsibilities

• Set up of all ingredients for wok, grill and sauté menu items according to station par prior to beginning of service.

• Prepare all wok/sauté menu items to recipe specification safely, and efficiently

• Follows "First In, First Out (FIFO)" process for prepared foods, clean containers, labeled with date prepared and in proper rotation.

• Restocking, organizing, 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 efficient operations.

• 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 are a must.

• Completes all opening and closing duties for assigned workstation.

• Communicates with management product shortages or broken equipment.

• Complies with all federal, state, city, county and municipal food safety regulations.

• Any additional duties or special projects as requested by management.

• Oral Comprehension
  - The ability to listen to and understand information and ideas presented through spoken words and sentences.

• Oral Expression
  - The ability to communicate information and ideas in speaking so others will understand.

• Problem Sensitivity
  - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.

• Deductive Reasoning
  - The ability to apply general rules to specific problems to produce answers that make sense.

• Ability to follow plating guidelines.

• Can properly follow all processes that are in place.

• Ability to communicate in English with guest, co-workers and management to their understanding.

• Can fill out all requisitions properly.

• Ability to be a clear thinker, remain calm and resolve problems using good judgement.

• Ability to work well under pressure.

• Ability to handle multiple tasks at one time while maintaining a high level of professionalism

• Ability to perform job functions with attention to detail, speed and accuracy.

• Can follow all rules and regulations in the employee handbook properly.

• Ability to maintain a clean, neat and organized work environment.

• Properly rotate product in walk in cooler.

• Clean and maintain equipment properly.

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

• Can organize and set up workstation fast and efficiently and teach these to the team.

• Rotate, label and date all food on station.

• Provide coverage for all service times for Khoodles and Loud Roots as needed.

Tasks

• Follow sanitation practices, standards, and regulations.

• Check the quality of raw or cooked food to ensure that standards are met.

• Preparation, cooking, garnishing, or presentation of food.

• Wash Dishes and clean the kitchen.

Knowledge

• Food Production
  - Knowledge of…