JOB DESCRIPTION – CHINESE CHEF

Department: Kitchen
Designation: Chinese Chef
Reports To: Head Chef / Kitchen Manager / Restaurant Manager

1. Job Summary

The Chinese Chef will be responsible for preparing authentic and high-quality Chinese cuisine, maintaining food quality and consistency, managing kitchen operations related to Chinese food, and ensuring compliance with hygiene and food safety standards.

2. Roles and Responsibilities

- Food Preparation & Cooking
- Prepare Chinese dishes, including noodles, fried rice, soups, starters, main courses, and sauces.
- Ensure proper taste, presentation, portion size, and consistency of all dishes.
- Prepare food as per standard recipes and customer preferences.
- Menu Planning & Development
- Suggest new Chinese dishes and seasonal specials.
- Develop new recipes and recommend menu improvements.
- Coordinate with the Head Chef and management for menu finalization and approval.
- Kitchen Operations
- Manage the Chinese kitchen section and ensure timely preparation of orders.
- Maintain mise en place before service, including cutting, marination, sauces, and stock preparation.
- Coordinate with kitchen staff to ensure smooth operations during peak hours.
- Inventory & Cost Control
- Monitor the stock of ingredients, sauces, spices, vegetables, meat, seafood, and other kitchen supplies.
- Prepare material requisitions and inform management about replenishment requirements.
- Minimize food wastage and maintain appropriate portion control.
- Hygiene & Food Safety
- Maintain cleanliness of the workstation, cooking equipment, utensils, and storage areas.




- Follow food safety practices, proper food storage, temperature control, and FIFO procedures.
- Ensure compliance with applicable FSSAI and restaurant hygiene standards.
- Training & Teamwork
- Train junior chefs and kitchen helpers in Chinese cooking techniques and food preparation.
- Guide kitchen staff on recipe standards, presentation, and safe handling of food.
- Coordinate with the service team regarding special orders and customer requirements.
- Equipment Management
- Ensure proper use and maintenance of woks, burners, knives, and other kitchen equipment.
- Report equipment breakdowns or maintenance requirements to management.

3. Qualifications & Experience

- ITI, diploma, or skilled training in culinary arts is preferred.
- Minimum 3–5 years of experience in Chinese cuisine or a similar restaurant kitchen.
- Strong knowledge of Chinese cooking techniques, sauces, ingredients, and wok cooking.
- Experience in à la carte and bulk/party orders is an advantage.
- Ability to work under pressure and maintain food quality during busy service hours.

4. Key Performance Indicators (KPIs)

- Food quality, taste, and consistency.
- Timely preparation and dispatch of orders.
- Food cost control and reduction of wastage.
- Compliance with hygiene and food safety standards.
- Customer satisfaction and feedback.
- Effective inventory management and teamwork.

Work Location: The Lane, Santoshpur Avenue, beside Santoshpur Lake, Kolkata, W.B.

Pay: ₹20,000.00 - ₹25,000.00 per month

Perks:

- Food provided
- Paid time off

Work Location: In person

📌 Chinese Cook (Santoshpur)
🏢 Urban24Foods
📍 Santoshpur