Cook Pho Truong 516 West Arapaho Road, Richardson, TX 75080
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View distance
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Any schedule considered
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Full-time, Part-time
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Any experience welcomed
Job Description
As a cook, you'll set up your station and participate in prep. You should be passionate about putting out consistent, quality food and seeking opportunities to learn and grow in the kitchen. You should be able to follow recipes and take direction from the Chef or Sous Chef and also explore your creativity where appropriate. You welcome the fast, often hectic pace of the kitchen and are above all a team player.
Responsibilities
- Cook food in a variety of ways
- Prepare ingredients
- Possess a solid sense of timing
- Set up workstations with ingredients and cooking equipment
- Keep a sanitized and orderly environment in the kitchen
- Monitor stock and place orders for shortages
About this location
About Pho Truong
Pho History – The Origins of Pho
Pho was born in Northern Vietnam during the mid-1800’s. The dish was heavily influenced by
both Chinese are French cooking. Rice noodle and spices were imported from China; The French
popularized the eating of red meat. In fact, it is believed that “pho” is derived from “pot au feu” a
French soup. Vietnamese cooks blended the Chinese, French, and native influences to make a dish
that in uniquely Vietnamese.
From North to South
The popularity of Pho spread southwards starting in 1954 when the country was divided into
North and South Vietnam. As the dish moved south, cooks infused it with additional ingredients
until it evolved into the version that is commonly sold today.
Pho was born in Northern Vietnam during the mid-1800’s. The dish was heavily influenced by
both Chinese are French cooking. Rice noodle and spices were imported from China; The French
popularized the eating of red meat. In fact, it is believed that “pho” is derived from “pot au feu” a
French soup. Vietnamese cooks blended the Chinese, French, and native influences to make a dish
that in uniquely Vietnamese.
From North to South
The popularity of Pho spread southwards starting in 1954 when the country was divided into
North and South Vietnam. As the dish moved south, cooks infused it with additional ingredients
until it evolved into the version that is commonly sold today.
