Chinese Cook

JOB DESCRIPTION – CHINESE CHEF

Department

Kitchen

Designation

Chinese Chef

Reports To

Head Chef / Kitchen Manager / Restaurant Manager

Job Summary

The Chinese Chef will be responsible for preparing authentic and high-quality Chinese cuisine, maintaining food quality and consistency, managing kitchen operations related to Chinese food, and ensuring compliance with hygiene and food safety standards.

Roles and Responsibilities

Food Preparation & Cooking

Prepare Chinese dishes, including noodles, fried rice, soups, starters, main courses, and sauces.

Ensure proper taste, presentation, portion size, and consistency of all dishes.

Prepare food as per standard recipes and customer preferences.

Menu Planning & Development

Suggest new Chinese dishes and seasonal specials.

Develop new recipes and recommend menu improvements.

Coordinate with the Head Chef and management for menu finalization and approval.

Kitchen Operations

Manage the Chinese kitchen section and ensure timely preparation of orders.

Maintain mise en place before service, including cutting, marination, sauces, and stock preparation.

Coordinate with kitchen staff to ensure smooth operations during peak hours.

Inventory & Cost Control

Monitor the stock of ingredients, sauces, spices, vegetables, meat, seafood, and other kitchen supplies.

Prepare material requisitions and inform management about replenishment requirements.

Minimize food wastage and maintain appropriate portion control.

Hygiene & Food Safety

Maintain cleanliness of the workstation, cooking equipment, utensils, and storage areas.

Follow food safety practices, proper food storage, temperature control, and FIFO procedures.

Ensure compliance with applicable FSSAI and restaurant hygiene standards.

Training & Teamwork

Train junior chefs and kitchen helpers in Chinese cooking techniques and food preparation.

Guide kitchen staff on recipe standards, presentation, and safe handling of food.

Coordinate with the service team regarding special orders and customer requirements.

Equipment Management

Ensure proper use and maintenance of woks, burners, knives, and other kitchen equipment.

Report equipment breakdowns or maintenance requirements to management.

Qualifications & Experience

ITI, diploma, or professional training in culinary arts is preferred.

Minimum 3–5 years of experience in Chinese cuisine or a similar restaurant kitchen.

Strong knowledge of Chinese cooking techniques, sauces, ingredients, and wok cooking.

Experience in à la carte and bulk/party orders is an advantage.

Ability to work under pressure and maintain food quality during busy service hours.

Key Performance Indicators (KPIs)

Food quality, taste, and consistency.

Timely preparation and dispatch of orders.

Food cost control and reduction of wastage.

Compliance with hygiene and food safety standards.

Customer satisfaction and feedback.

Effective inventory management and teamwork.

Work Location

The Lane, Santoshpur Avenue, beside Santoshpur Lake, Kolkata, W.B.

Pay

₹20,000.00 - ₹25,000.00 per month

Benefits

Food provided

Paid time off

Work Location

In person