Line Cooks (Wok) are responsible for preparing, cooking and plating all the wok line items. This role requires learning all Wok recipes, cook times, and cooking techniques per Din Tai Fung’s procedures. The cook will check ingredient quality, cook ingredients in accordance with recipes, and plate the final product according to guidelines. Responsibilities also include preparing garnishes, labeling items, and attending staff and Wok meetings. Supporting functions involve maintaining kitchen cleanliness and organization, lifting up to 50 pounds, assisting with deep cleaning, and maintaining confidentiality of proprietary information.
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Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed