Core Job Responsibilities

- Food Preparation &
- Execution:

Prepare and cook traditional Chinese dishes—including stir-fries, noodles, fried rice, soups, and dim sum—following standard recipes.

- Wok &

- Station Management:

Handle basic-to-intermediate wok operations, control oil and heat levels (Wok Hei techniques), and manage production flow during service.

- Mise-en-Place: Prepare ingredients before service, such as cutting vegetables, marinating meats and seafood, slicing proteins using Chinese cleaver skills, and mixing sauces.

- Guidance &

- Support:

Assist, train, or delegate tasks to junior kitchen staff (Commis 2 and Commis 3)

- Inventory &

- Stock Control:

Monitor ingredient stock levels, label stored goods, and follow proper rotation (FIFO - First In, First Out).

- Hygiene &

- Safety:

Adhere strictly to HACCP, FSSAI, or local food safety, sanitation, and personal hygiene standards.

Requirements &

- Qualifications

- Experience:



Usually 1 to 3+ years of hands-on experience in a commercial Chinese, Asian fusion, or multi-cuisine kitchen (or 5-star hotel environment).

- Education: A diploma/degree in Hotel Management (HM) or formal culinary training is preferred, though practical restaurant experience is widely accepted.

- Technical Skills:

- Proficiency in Chinese cooking methods (stir-frying, steaming, braising, deep-frying, and marination).

- Knowledge of authentic ingredients (Szechuan peppercorns, Shaoxing wine, fermented bean pastes, star anise).

- Strong knife and cleaver skills.

- Soft Skills: Ability to work calmly under the high-pressure, fast-paced environment of a busy kitchen service, strong teamwork, and physical stamina

Pay: ₹23,000.00 - ₹25,000.00 per month

Benefits

- Versatile schedule

- Food provided

- Paid sick time

- Paid time off

- Provident Fund

Work Location: In person

📌 Chinese commi 1 (Hosur)
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📍 Hosur