High-Heat Wok Cooking & Recipe Execution: Stir-fry core staple dishes (such as Char Kway Teow, Hokkien Mee, Fried Rice, and Salted Egg stir-fries) over high-heat commercial burners, controlling flame and timing to achieve consistent flavor and signature wok hei (breath of the wok).
Speed & Station Prep (Mise en Place): Organize, portion, and stock raw ingredients, noodles, proteins, house-made sauces, and garnishes at the wok station prior to peak shifts to ensure rapid meal turnaround during rushes.
Order Ticket Prioritization & Coordination: Manage Kitchen Display Systems (KDS) or physical order chits to batch-cook dishes efficiently and coordinate timing with line cooks and plating crew....