Responsible for preparing stir-fries, braised dishes, and other high-heat Asian-inspired recipes using a traditional round-bottomed wok.  Manage high-output commercial wok burners, quick-tossing techniques, and timing-sensitive ingredient sequences. 

 maintain clean cooking surfaces, and follow food safety guidelines such as ServSafe standards. Monitor ingredient levels, communicate restocking needs, and rotate stock using the FIFO (First In, First Out) method.  Set up, restock, and break down the wok station before, during, and after high-volume service rushes