Chinese Chef

Key Responsibilities

• Chinese Section: Operate high-heat woks to cook fried rice, noodles, Manchurian, chilli dishes, soups, dumplings, and signature sauces.
• Continental Section: Prepare pastas, pizzas, burgers, sandwiches, grilled meats, and classic European sauces.
• Mise en Place: Chop vegetables, marinate meats, portion ingredients, and stock station supplies before service.
• Quality & Consistency: Follow standardized recipes, plate presentation guidelines, and portion controls.
• Kitchen Hygiene: Follow FIFO (First In, First Out) stock rotation, label food properly, and keep work areas clean under safety rules.

Required Skills & Qualifications

• Culinary Knowledge: Hands-on experience with both Asian/wok cooking and Western/Continental techniques.
• Knife Skills: Safe, fast handling of knives and commercial kitchen equipment like grills, fryers, and ovens.
• Speed & Endurance: Ability to execute orders rapidly during high-pressure or peak dining hours.
• Experience Level: Typically 1 to 5+ years depending on whether the role is Commis (assistant), Cook, or Chef de Partie.
• Education/Certification: Basic school education (often 10th/12th standard) or formal culinary certificates preferred by larger hotels