- Prepare and cook Chinese dishes as per standard recipes and presentation standards.
- Handle wok, fryer, steamer, and other Chinese kitchen equipment safely.
- Prepare mise en place, sauces, marinades, noodles, rice, vegetables, and other ingredients.
- Maintain consistency in taste, quality, portioning, and presentation.
- Monitor food quality and freshness of ingredients.
- Maintain cleanliness and hygiene of the workstation and equipment.
- Follow food safety and HACCP standards.
- Support the Chef de Partie during daily kitchen operations and service.
- Control food wastage and ensure proper storage using FIFO.
- Guide and support Commis 2 and other junior kitchen staff when required.
Experience: 2-4 years of experience in a Chinese kitchen, preferably in a hotel/resort or reputed restaurant.
Skills: Chinese cooking techniques, wok handling, knife skills, mise en place, food safety, teamwork, time management, and ability to work under pressure.