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