- Prepare authentic Chinese dishes according to hotel standards.
- Prepare sauces, stocks, marinades, noodles, rice, dim sum, and other Chinese specialties.
- Ensure consistent taste, portion size, and presentation.
- Handle wok cooking, steaming, deep-frying, braising, and other Chinese cooking techniques.
- Follow standardized recipes and portion controls.
- Assist the Sous Chef/Executive Chef in developing recent Chinese dishes.
- Suggest seasonal dishes and menu improvements.
- Maintain consistency during à la carte and banquet service.
- Check the freshness and quality of ingredients.
- Maintain proper food storage and temperature standards.
- Follow HACCP and hotel food-safety procedures.
- Minimize food wastage through proper preparation and storage.
- Maintain cleanliness and organization of the Chinese kitchen section.
- Ensure all cooking equipment is used safely and correctly.
- Coordinate with Commis Chefs and other kitchen team members.
- Ensure mise en place is completed before service.




- Prepare Chinese dishes for banquets, weddings, conferences, and special events.
- Coordinate with the Banquet Kitchen and other sections during large functions.
- Ensure food is ready on time according to the function schedule.
- Follow portion-control procedures.
- Monitor ingredient usage and reduce unnecessary wastage.
- Report shortages or quality issues to the Sous Chef/Executive Chef.
- Guide and train Commis Chefs and kitchen helpers.
- Maintain discipline and teamwork within the section.
- Communicate effectively with the Sous Chef and Executive Chef.
- Maintain personal hygiene and proper kitchen uniform.
- Keep workstations clean and sanitized.
- Follow hotel fire, safety, and occupational health procedures.

Pay: ₹20,000.00 - ₹36,000.00 per month

Work Location: In person

📌 Chinese chef (West Fort)
🏢 PLANET ASHOKA
📍 West Fort