Prepare and cook Chinese cuisine items such as noodles, fried rice, dim sum, manchurian, stir-fry dishes, gravies, soups, and sauces as per hotel standards.
Handle mise-en-place and ensure readiness of ingredients before service.
Maintain consistency in taste, flavor balance, and portion control.
Assist in menu planning and contribute new Chinese dishes.
Quality & Hygiene
Adhere to standard recipes and presentation guidelines.
Monitor food quality and freshness of ingredients.
Follow HACCP and hotel food safety standards strictly.
Ensure cleanliness of workstations, equipment, and proper storage of ingredients.
Supervision & Teamwork
Guide and supervise Commis II & III in the Chinese kitchen section.
Train junior chefs in cooking techniques (wok handling, stir-fry, steaming, frying, etc.).
Work closely with other kitchen sections (Indian, South Indian, Continental, Banquet, etc.) for buffet and event operations.
Report any shortages, equipment malfunctions, or operational challenges to CDP/DCDP.
Skills & Competencies
Expertise in authentic Chinese cooking techniques (wok skills, stir-frying, steaming, deep frying, dim sum making, sauce preparation).
Strong knowledge of Chinese flavor profiles and regional styles (Cantonese, Schezwan, Hakka).
Ability to manage a section independently and deliver during peak hours.
Leadership and training skills to mentor junior chefs.
Good communication, time management, and multitasking ability.
Job Type: Full-time
Pay: ₹18,000.00 - ₹20,000.00 per month
Work Location: In person
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