Chinese Chef

Prepare ingredients (cutting, chopping, marinating, and portioning) for Chinese dishes.

Cook Chinese menu items according to standard recipes and SOPs.

Assist the Chef de Partie (CDP) and Sous Chef during food preparation and service.

Ensure consistent taste, quality, and presentation of all dishes.

Complete daily mise en place before service starts.

Maintain cleanliness and hygiene of the Chinese kitchen section.

Follow FSSAI food safety and sanitation standards at all times.

Store ingredients properly using FIFO (First In, First Out) and FEFO (First Expire, First Out).

Check the freshness and quality of vegetables, meats, seafood, sauces, and other ingredients.

Monitor stock levels and inform the senior chef about shortages.

Minimize food wastage through proper portion control and careful handling.

Operate kitchen equipment such as wok ranges, steamers, fryers, and knives safely.

Prepare sauces, soups, gravies, noodles, rice, and appetizers as instructed.

Ensure food orders are prepared accurately and served on time.

Follow kitchen safety procedures and report equipment issues immediately.

Assist in receiving, checking, and storing kitchen supplies.

Support banquet, buffet, and special event food preparation when required.

Maintain proper grooming and wear the prescribed chef uniform and PPE.

Work effectively with other kitchen sections to ensure smooth operations.

Follow instructions from senior chefs and continuously improve cooking skills.