Job Duties:
Prepare and cook authentic Chinese regional cuisine and Hawaiian-style barbecue dishes, including but not limited to:
Sichuan cuisine: Kung Pao Chicken, Mapo Tofu, Twice-Cooked Pork
Cantonese cuisine: Sweet and Sour Pork, Roast Duck, Dim Sum
Shanghainese cuisine: Braised Pork Belly, Xiao Long Bao, Stir-Fried Eel
Hawaiian BBQ: Kalua Pork, BBQ Chicken, Grilled Short Ribs (Kalbi), and plate lunch combinations
Duties include prepping ingredients, marinating meats, using traditional cooking techniques, and ensuring food quality, portioning, presentation, and adherence to food safety protocols. Must assist with cleaning, restocking, and maintaining kitchen equipment and supplies.
Requirements:
Minimum 2 years of experience as a cook specializing in Chinese regional cuisines and/or barbecue-style dishes
Familiarity with traditional flavor profiles and cooking methods of Sichuan, Cantonese, Shanghainese cuisine, and Hawaiian BBQ
Ability to work in a fast-paced kitchen environment, stand for extended periods, and lift up to 50 lbs
Must be available to work weekends and holidays as required