Specialty Asian Line Cook

Specialty Asian Line Cook

Food and Beverage

CHI

JOB PURPOSE:

To prepare hot and cold food items according to their outlet menu, recipe standards and customer request.  To ensure preparation and service is of the highest possible quality in a timely manner.

QUALIFICATIONS: (Include equipment knowledge/use)

• Minimum two years of high-volume cooking experience in high end Asian style restaurant.
• Must be capable of following directions.
• Must possess good recall and memory.
• Must have knowledge of kitchen equipment and good knife skills.

EDUCATION:

• High School Diploma, GED, or 3 years equivalent work experience required
• Safe Serve Certificate

LICENSE REQUIREMENTS:

• Obtain and maintain Pala Gaming License

ESSENTIAL JOB FUNCTIONS:

• Knowledge of menu items and recipes for each kitchen station worked.
• Identifying and informing the Chef regarding any problems on station.
• Work rapidly and accurately.
• Utilize proper food handling techniques following health and safety standards.
• Proper stocking of assigned station knows the mise en place.
• Cleaning and organizing of work area.
• Paying attention to detail.
• Good communication skills.
• Assist Chef in menu preparation, service and breakdown of function.
• Be capable of working in public on live stations and maintaining superior appearance standards.
• Experience in sauté, fry, griddle, wok, BBQ, whole fish and sushi. .

• Perform other duties as assigned.

PHYSICAL/MENTAL REQUIREMENTS: (*Constantly, Frequently, Occasionally)

• Constantly standing, hearing, seeing, mental alertness, eye/hand coordination and handling.
• Frequently talking, smelling, walking, balancing, reading, bending, reaching, wrist motion, twisting.
• Frequently lifting and/or carrying up to a maximum of 55 lbs. alone, including foodstuffs, pots and pans, for distances up to  300 feet.

• Occasionally stooping and tasting; pushing and/or pulling up to a maximum of 120 lbs. (kitchen carts are utilized to transport as needed).

WORKING CONDITIONS:

• Work is performed in a climate-controlled environment and abroad in target communities.
• Moderate noise and smoke levels; some odors.
• Work is performed indoors in a climate-controlled environment with occasional hot and cold temperature changes.
• Close spaces while working with others.
• Moderate noise levels.
• Will be exposed to food odors.
• Stand on tile, mats.
• Hazards:  Equipment blades; hot food; wet floors; knives
• Equipment:  Kitchen

*Constantly = over 2/3 time                              Frequently = 1/3-2/3 time                                 Occasionally = under 1/3 time