Prepare and cook Chinese dishes such as noodles, fried rice, soups, stir-fried dishes, dim sum, sauces, and other regional specialties.
Prepare ingredients by cutting, chopping, marinating, seasoning, and portioningaccording to recipes.
Use Chinese cooking techniques such as stir-frying, steaming, deep-frying, braising, and wok cooking.
Prepare and maintain stocks, sauces, gravies, and marinades used in Chinese cuisine.
Ensure food is fresh, properly cooked, and presented attractively.
Maintain consistent taste, portion size, and quality according to hotel recipes and standards.
Follow strict food hygiene, sanitation, and safety procedures.
Keep the kitchen, wok station, cooking equipment, and work areas clean and organized.
Check the quality and freshness of vegetables, meat, seafood, spices, sauces, and other ingredients.




Coordinate with the Sous Chef, Executive Chef, kitchen team, and service staff.
Assist with menu planning and development of Chinese dishes when required.
Control food portions and minimize food wastage and unnecessary costs.
Prepare food for à la carte orders, buffets, banquets, and special events.
Train and guide junior kitchen staff in Chinese cooking methods and kitchen procedures, depending on the position.
Follow guest requirements, including spice levels and dietary preferences, where applicable.

Pay: ₹14,000.00 - ₹22,000.00 per month

Advantages
Adaptable schedule
Food provided
Provident Fund

Work Location: In person

📌 Chinese Chef Puri
🏢 M Hospitality
📍 Puri