Chinese Cook

🥢 Chinese Chef – Duties & Responsibilities

1. Food Preparation

Prepare Chinese dishes according to the restaurant's standard recipes.

Cut vegetables, chicken, seafood and other ingredients correctly.

Prepare sauces, gravies, stocks, marinades and seasonings.

Maintain proper portion sizes for every dish.

2. Cooking

Operate wok, Chinese range, fryer and other equipment safely.

Maintain proper heat, cooking time and consistency.

Ensure dishes have the correct taste, texture, colour and aroma.

Avoid overcooking or undercooking food.

3. Quality Control

Check the freshness and quality of ingredients before cooking.

Maintain consistent taste and presentation every day.

Follow standard recipes and plating guidelines.

Immediately report any quality issue to the Kitchen Manager.

4. Hygiene & Food Safety

Maintain personal hygiene and clean uniform.

Keep the Chinese section clean and organized.

Prevent cross-contamination between raw and cooked food.

Store ingredients at the correct temperature.

Follow FIFO and food-safety procedures.

5. Cost & Wastage Control

Follow proper portion control.

Minimize vegetable, meat and seafood wastage.

Use ingredients carefully and avoid unnecessary preparation.

Report spoiled, damaged or excess ingredients.

Control oil, sauces and other high-cost ingredients.

6. During Service

Read KOTs carefully and prepare orders correctly.

Maintain speed and accuracy during busy periods.

Coordinate with Tandoor, Curry, Kitchen Helpers and Service Staff.

Ensure every dish is properly garnished and plated before sending it out.

Maintain cleanliness while working.

7. Closing Duties

Clean and sanitize the wok station, range, fryer and work surfaces.

Store leftover ingredients properly.

Clean knives, utensils and equipment.

Check stock requirements for the next shift.

Report equipment problems and shortages to the Kitchen Manager.

PLZ CONTACT - 7666863605 

rahul nirgun