Pan-Asian Wok Chef

Responsibilities

• Manage wok station for pan-Asian restaurant
• Execute stir-fries, noodle dishes, and wok-fired rice across Chinese, Thai, and Vietnamese menu
• Maintain Asian pantry and wok station mise en place
• Produce consistent dishes at tourist-restaurant volume
• Support kitchen team on other stations as needed

Requirements

• 2–4 years kitchen experience with Asian hot kitchen background
• Wok technique and speed
• Knowledge of multiple Asian cuisines

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform

Work environment

Hotel Asian restaurant or tourist-zone pan-Asian restaurant. Volume-oriented service with broad Asian menu appealing to North American tourists.

About the role

Pan-Asian for the masses. Serving pad thai and fried rice well — at volume, consistently — is unglamorous but essential. The skill is maintaining quality under the pressure of tourist-zone volume.