Perform routine food preparation and kitchen support duties in a restaurant under the supervision of cooks or kitchen managers.
Wash, peel, cut, slice, chop, trim, measure, mix, portion, label, date, store, and rotate vegetables, meats, seafood, rice, noodles, sauces, marinades, and other ingredients used in the restaurant’s Chinese-style menu according to standardized recipes and supervisor instructions.
Specific preparation tasks include rinsing produce;
removing skins, stems, seeds, shells, and excess fat as directed;
cutting vegetables, meats, and seafood into specified sizes;
measuring and combining ingredients for sauces and marinades;
weighing and portioning ingredients;
and placing prepared ingredients into labeled food-storage containers for refrigeration or delivery to the appropriate kitchen station.
Equipment used for these duties includes kitchen knives and cleavers, peelers, cutting boards, mixing bowls, measuring cups and spoons, food scales, colanders and strainers, food-storage containers, labels and date markers, sinks, and food-preparation carts.
Prepare food components before cooking and deliver prepared ingredients to cooks and kitchen stations.
The workers will not cook food and will not independently prepare finished menu items.
They will not operate woks, stovetops, ranges, fryers, grills, ovens, or other heat-producing cooking equipment for the purpose of cooking food.
All cooking is performed by cooks.
Clean and sanitize work areas, kitchen equipment, utensils, cutting boards, food-storage areas, and kitchen floors using sinks, washing and sanitizing supplies, brushes, cloths, brooms, and mops.
Carry food supplies, equipment, and utensils between storage and work areas;
remove trash and clean garbage containers.
Employer will provide on-the-job training.