搵員工

"Teppan and grill showman. I cook tableside, keep the crowd smiling, and never let the flattop run cold."

尋日活躍

"Busser and barback who anticipates. Glasses cleared, tables reset, bar stocked before anyone has to ask."

尋日活躍

"Line cook, any station. Twelve years in busy downtown kitchens — I read tickets fast and never panic in the weeds."

尋日活躍

"Roll chef who's fast and clean. High-volume sushi bars don't scare me — I'll keep the belt full and the cases stocked."

尋日活躍

"Pastry and dessert plating for brunch-heavy rooms. Early riser, steady hands, and a croissant lamination people remember."

尋日活躍

"Indian and fusion prep. Spice blends from memory, mise en place dialed in before service, zero waste on my watch."

尋日活躍

"Grill and sauté for west-coast bistros. Steaks to temp, sauces from scratch, plates that look like the photo."

尋日活躍

"Dim sum cart to wok line — twenty years in Cantonese kitchens. Put me anywhere on the line and I'll make it sing."

2 日前活躍

"Tempura and fry station specialist. Light, crisp, consistent — I've never sent a soggy plate to the pass."

尋日活躍

"Server with fine-dining polish. I memorize the menu, the allergens, and your regulars' names by week two."

尋日活躍

"Prep cook who speaks the kitchen — Korean and Mandarin both. I show up early, sharpen the knives, and never call in."

尋日活躍

"Bartender who actually knows wine. Built cocktail programs from scratch and can carry a packed Friday bar solo."

23 個鐘前活躍