The Asian Master Cook prepares and oversees production of menu items according to production sheets, and develops production sheets for review and approval by the Room Chef or Sous Chef. The role supervises and directs culinary staff to ensure adherence to recipes, procedures, and food safety standards. When the Room Chef is absent, the cook manages kitchen operations, including opening and closing duties. The position also maintains a clean, sanitary, and organized kitchen, coordinates with service staff and management, and promotes a professional and respectful workplace culture.
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Job Type
Full-time
Career Level
Senior
Education Level
High school or GED