Core Culinary Skills

- Wok & High-Heat Cooking: Expertise in fast-paced wok tossing.

- Menu Specialization: Ability to prepare standard Indo-Chinese dishes, including:

- Noodles (Hakka, Chilly Garlic)

- Fried Rice (Schezwan, Triple, Burnt Garlic)

- Starters/Appetizers (Chilli Chicken, Manchurian, Spring Rolls, Paneer Chilli, Momos)

- Specialize in Momos

- Gravies and Sauces (Hot & Sour, Manchow, Sweet & Sour, Manchurian gravy)

- Bonus Skills (if applicable): Ability to handle rolls, basic continental items, or multi-cuisine prep if it is a small or hybrid takeaway outlet.2.

Experience & Qualification

- Experience: Minimum 2 to 5 years of hands-on experience working in a fast-food outlet, small restaurant, or cloud kitchen.

- Education: Formal culinary degrees are not required; practical kitchen trial and speed matter much more (often open to 10th-pass or non-degreed experienced cooks).

1. Key Responsibilities

- Independent daily preparation and cooking of all Indo-Chinese items during peak service hours.





- Managing kitchen hygiene, counter cleanliness, and safe storage of sauces, vegetables, and prepped items.

- Assisting with basic inventory tracking (notifying owner when sauces, noodles, or meat/veg stocks run low).

- Working harmoniously with helper or counter/billing staff to ensure rapid order dispatch.

1. Work Terms & Compensation

- Shift Timings: State exact working hours (e.g., 11:00 AM to 11:00 PM with a break, or rotational shifts).

- Compensation : 10% on Net profit ( Total earning - total expense = Net Profit)

- Salary Range: Mention expected monthly pay (typically ranges based on local standards—often ₹15,000 to ₹18,000+ per month depending on skill level).

- Perks: Mention if food (meals), included.

Pay: ₹15,000.00 - ₹18,000.00 per month

Benefits

- खाने की पेमेंट

Work Location: On the road

📌 Chinese Cook (Asansol)
🏢 Pho Hoa China Indo
📍 Asansol