Prep 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
The prep cook handles the majority of the prep for all ingredients going into dishes during service. This position often works under little supervision, so you must be able to follow recipes and be well-versed in a variety of food products and techniques. The quality of the prep work is instrumental in the quality of the finished product, so attention to detail is paramount.
Responsibilities
- Prep duties such as washing and chopping vegetables or cutting meat
- Label and stock ingredients on shelves
- Measure ingredients and seasonings
- Basic kitchen duties like reducing sauces or parboiling
- Prep simple dishes such as soups and salads
- Maintain a clean and orderly kitchen
- Follow nutrition and sanitation guidelines
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.
