Street-Food Chef for Rice & Chilli

I’m setting up a fast-food counter built around Chinese-style street food and need a chef who can turn out three crowd-pulling staples all day long: chicken fried rice, mushroom fry, and both veg as well as non-veg chilli dishes. Speed, consistent flavour, and that unmistakable wok-hei are essential because the menu is intentionally tight and every plate has to taste identical from one order to the next. You’ll be responsible for everything that brings those dishes to life—seasoning profiles, mise-en-place routines, and the actual cooking during service—while keeping prep times short without sacrificing taste. Deliverables • Standardised recipe cards for the three dishes (ingredients, exact quantities, step-by-step method, cook-time targets) • Prep list and workstation layout that fits a small fast-food kitchen • Practical tips for batch-cooking sauces and gravies to keep the line moving If you live nearby and can work on-site, great; if you coach remotely, clear video demonstrations or live virtual walk-throughs will do the trick. Either way, show me you’ve handled a busy wok station before and let’s get this menu sizzling.