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This position requires a cook with a minimum of three years of relevant professional experience, emphasizing a solid background in Chinese and/or Asian cuisine. The ideal candidate should demonstrate the ability to work independently, exhibiting stability and strong engagement in their role. The job is full-time, requiring a commitment of 37 hours per week, with compensation commensurate with qualifications. Key competencies include proficiency in preparing authentic Asian dishes, managing kitchen operations efficiently, and maintaining high standards of food quality and hygiene. The role demands reliability and responsibility, ensuring consistent delivery of culinary services in a professional environment. While formal education is not specified, practical experience and culinary skills in Asian cooking techniques are critical. Candidates should be adept at handling diverse ingredients and cooking methods characteristic of Chinese and broader Asian culinary traditions. Overall, the role suits a mid-level culinary professional seeking to apply specialized expertise in Asian cuisine within a stable and engaging work setting.