Tim Ho Wan
Job Summary
The Cook 1 (Line Cook) is responsible for preparing, cooking, and presenting high-quality dishes in accordance with established recipes and standards. As a senior line cook, this role involves leading by example, assisting junior kitchen staff, and ensuring smooth kitchen operations during service. The Cook 1 must maintain a clean and organized work area, adhere to food safety standards, and consistently deliver food that meets quality expectations. Key Responsibilities
Food Preparation and Cooking Prepare and cook menu items in accordance with standardized recipes, portion sizes, and presentation standards. Ensure proper cooking techniques are used to maintain consistency and high food quality. Adjust seasoning and presentation to meet customer preferences or special dietary needs when required. Station Supervision Manage an assigned station (e.g., grill, sauté, fryer, cold kitchen) during service periods. Ensure the station is fully stocked, organized, and clean before, during, and after shifts. Coordinate timing with other stations to ensure all components of each dish are served together. Quality Control Check the quality of ingredients and finished dishes to ensure consistency and standards are met. Team Support and Training Assist and guide junior kitchen staff; provide on-the-job training as needed. Inventory and Waste Management Monitor inventory levels, minimize food wastage, and report any discrepancies to the Head Chef or Sous Chef. Health & Safety Compliance Follow proper hygiene, sanitation, and food safety procedures in line with regulatory requirements. Equipment and Station Maintenance Ensure all kitchen equipment and tools are properly cleaned, maintained, and stored. Job Requirements
Ability to communicate effectively with kitchen staff in Mandarin or English to understand instructions, coordinate food preparation, and maintain workplace safety. Minimum 2–3 years of culinary experience, preferably in a Chinese dim sum kitchen or similar Chinese cuisine establishment. Strong understanding of traditional Chinese cooking techniques, including steaming, frying, and baking. Ability to work efficiently in a fast‑paced environment and handle multiple orders simultaneously. Basic knowledge of food safety and sanitation standards (ServSafe certification preferred). Able to work early morning shifts, weekends, and public holidays as required. Team player with a positive attitude and attention to detail. We use eVerify to confirm U.S. Employment eligibility.
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The Cook 1 (Line Cook) is responsible for preparing, cooking, and presenting high-quality dishes in accordance with established recipes and standards. As a senior line cook, this role involves leading by example, assisting junior kitchen staff, and ensuring smooth kitchen operations during service. The Cook 1 must maintain a clean and organized work area, adhere to food safety standards, and consistently deliver food that meets quality expectations. Key Responsibilities
Food Preparation and Cooking Prepare and cook menu items in accordance with standardized recipes, portion sizes, and presentation standards. Ensure proper cooking techniques are used to maintain consistency and high food quality. Adjust seasoning and presentation to meet customer preferences or special dietary needs when required. Station Supervision Manage an assigned station (e.g., grill, sauté, fryer, cold kitchen) during service periods. Ensure the station is fully stocked, organized, and clean before, during, and after shifts. Coordinate timing with other stations to ensure all components of each dish are served together. Quality Control Check the quality of ingredients and finished dishes to ensure consistency and standards are met. Team Support and Training Assist and guide junior kitchen staff; provide on-the-job training as needed. Inventory and Waste Management Monitor inventory levels, minimize food wastage, and report any discrepancies to the Head Chef or Sous Chef. Health & Safety Compliance Follow proper hygiene, sanitation, and food safety procedures in line with regulatory requirements. Equipment and Station Maintenance Ensure all kitchen equipment and tools are properly cleaned, maintained, and stored. Job Requirements
Ability to communicate effectively with kitchen staff in Mandarin or English to understand instructions, coordinate food preparation, and maintain workplace safety. Minimum 2–3 years of culinary experience, preferably in a Chinese dim sum kitchen or similar Chinese cuisine establishment. Strong understanding of traditional Chinese cooking techniques, including steaming, frying, and baking. Ability to work efficiently in a fast‑paced environment and handle multiple orders simultaneously. Basic knowledge of food safety and sanitation standards (ServSafe certification preferred). Able to work early morning shifts, weekends, and public holidays as required. Team player with a positive attitude and attention to detail. We use eVerify to confirm U.S. Employment eligibility.
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