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 rapid-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).
Key Responsibilities
Independent daily preparation and cooking of all Indo-Chinese items during peak service hours.
Managing kitchen hygiene,



counter cleanliness, and protected 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 quick order dispatch.
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