Job Purpose To assist in the preparation and production of high-quality Chinese cuisine, ensuring consistency in taste, presentation, and food quality while maintaining the hotel's standards of hygiene, food safety, and guest satisfaction. 2.

Key Responsibilities
- Prepare and cook Chinese dishes as per standard recipes and instructions from the CDP / Sous Chef.
- Assist in the preparation of Chinese cuisine, including soups, starters, main courses, noodles, fried rice, sauces, and gravies.
- Ensure proper mise-en-place before the commencement of kitchen operations.
- Maintain consistency in taste, portion size, quality, and presentation of all dishes.
- Handle kitchen equipment, woks, burners, and other cooking utensils safely and efficiently.
- Ensure all food items are properly stored, labelled, dated, and maintained at the correct temperatures.
- Follow FIFO (First In, First Out) procedures for food storage and stock rotation.
- Maintain cleanliness and hygiene of the assigned workstation, equipment, and surrounding areas.
- Minimize food wastage and ensure optimum utilization of raw materials.
- Assist in receiving and checking the quality and quantity of food materials.
- Coordinate with other kitchen sections to ensure smooth and timely food production.
- Follow standard operating procedures (SOPs), HACCP guidelines, and food safety standards.
- Support buffet operations, live counters, à la carte, banquets, and room service requirements whenever required.
- Report equipment breakdowns, food quality issues, and shortages to the immediate supervisor.
- Participate in departmental training sessions and continuously improve culinary skills. 3. Educational Qualification




- Diploma or Certificate in Food Production / Culinary Arts from a recognized institution.
- Relevant professional kitchen experience in Chinese cuisine is preferred. 4. Experience
- 2–3 years of experience in a hotel or reputed restaurant.
- Hands-on knowledge of Chinese cuisine preparation and cooking techniques.
- Experience in a star-category hotel will be an added advantage. 5. Skills & Competencies
- Valuable knowledge of Chinese cooking techniques and ingredients.
- Knowledge of wok cooking, stir-frying, deep-frying, steaming, and sauce preparation.
- Ability to follow standard recipes and maintain consistency.
- Good knife-handling and food preparation skills.
- Knowledge of food safety, hygiene, and sanitation practices.
- Ability to work under pressure during peak operational hours.
- Teamwork, discipline, and effective communication.
- Willingness to learn and accept instructions from seniors. 6. Key Performance Indicators (KPIs)
- Food quality, taste, and presentation.
- Timely preparation and service of food orders.
- Consistency in recipe execution and portion control.
- Maintenance of kitchen hygiene and food safety standards.
- Reduction of food wastage.
- Compliance with departmental SOPs.
- Team coordination and overall work efficiency. 7. General Responsibilities
- Maintain professional grooming and personal hygiene at all times.
- Follow hotel rules, regulations, and departmental policies.
- Maintain confidentiality of hotel operations.
- Perform any other duties assigned by the Executive Chef or immediate supervisor. Pay: ₹20,000.00
- ₹24,000.00 per month

Benefits:
- Flexible schedule
- Food provided
- Paid sick time
- Paid time off
- Provident Fund Work

Location:
In person

📌 Commis-I-(Chineese Cuisine) (Aakkulam)
🏢 Gokulam Grand Trivandrum
📍 Aakkulam