We are seeking a skilled and enthusiastic Chinese Chef (Commis 1) to join our kitchen operations team. In this role, you will be responsible for preparing, cutting, marinating, and cooking authentic Chinese and Indo-Chinese dishes across wok, dim sum, appetizer, and soup stations. You will work closely with the Demi Chef de Partie (DCDP) and Executive Chef to ensure high taste consistency, correct wok techniques, quick order execution, and strict kitchen hygiene standards.

Key Responsibilities

- Wok & Station Operations: Handle live service on the wok station, preparing a variety of fried rice, noodles, gravies, stir-fries, and starters according to standardized recipes.
- Mise en Place & Prep Work: Oversee daily station preparation (mise en place), including slicing, dicing, and chopping meats, seafood, and vegetables according to authentic Chinese knife techniques.
- Marination & Sauce Prep: Prepare signature Chinese sauces, stocks, gravies, dim sum fillings, and batters; ensure correct marination of proteins for optimal flavor and tender texture.
- Inventory & Order Execution: Execute station orders quickly during peak dining hours without compromising taste or presentation; maintain station inventory levels and report stock shortages to senior chefs.




- Hygiene & Station Maintenance: Maintain clean workspace standards, care for wok burners and utensils, and enforce food safety, temperature control, and sanitation protocols.

Required Qualifications & Skills

- Experience: 2–4 years of hands-on experience in the Chinese / Asian section of a reputable restaurant, hotel, or cloud kitchen (must have worked at Commis 2 or Commis 1 level).
- Technical Skills: Strong wok toss skills, knife/cleaver skills, speed in prep work, and a solid understanding of Chinese seasonings (soys, vinegars, sesame oil, chili pastes, stock preparation).
- Education & Training: Diploma/Certificate in Hotel Management or Food Production is preferred, but extensive practical experience is highly valued.
- Certifications (Preferred): Valid food safety and hygiene certificate (e.g., FSSAI, ServSafe, or local health board equivalent).
- Key Traits: Speed and efficiency under high flame/pressure, good team communication, solid discipline, and consistency in taste and plating.

Pay: ₹18,000.00 - ₹22,000.00 per month

Benefits:

- Food provided
- Provident Fund

Work Location: In person

📌 Chinise Chef : Commie 1 (Lonavla)
🏢 Hotel New Narmada
📍 Lonavla