Chinese Chef

Role of Chinese CDP in Kitchen 1. Production & Cooking Lead the Chinese section (wok, fryers, steamers, dimsum/momos station, etc.). Cook dishes as per standard recipes (taste, texture, spice balance, presentation). Handle high-volume orders during peak hours while maintaining quality. Supervise and guide Commis/DCDP in prepping (cutting veggies, sauces, stock, noodles, dumplings). Ensure fast food delivery (Chinese cuisine is quick-fire, so timing is crucial). 2. Mise-en-Place & Prep Prepare all sauces, condiments, marinades, and bases daily (soy mix, chili paste, garlic sauce, manchurian gravy, etc.). Ensure noodles, rice, and dumpling fillings are prepped and stocked properly. Maintain freshness of ingredients (veg crunch, proper meat cuts, seafood handling). Do daily prep list and allocate tasks to juniors. 3. Quality & Standards Ensure taste, color, aroma, and texture match café standards every time. Maintain correct portion sizes (to control food cost). Use proper wok techniques (tossing, seasoning, flame control). Check plate presentation before food goes to pass counter. 4. Inventory & Cost Control Track daily usage of sauces, noodles, vegetables, and proteins. Report shortages to Head Chef on time (avoid last-minute stockouts). Control wastage by reusing sauces/stocks wisely (without compromising quality). Follow FIFO (first-in-first-out) for perishables. 5. Hygiene & Safety Keep section clean and sanitized throughout service. Ensure personal hygiene of team (gloves, caps, apron, trimmed nails). Follow fire safety (Chinese section = high flames, wok oil). Maintain equipment (woks, burners, fryers) and report faults immediately. 6. Team Management Train DCDP/Commis on cutting techniques, sauce prep, wok handling. Allocate duties for smooth line production. Motivate juniors and maintain discipline during rush hours. Be the problem-solver for the section (e.g., sudden rush orders, short prep). 7. Reporting & Coordination Report directly to Head Chef / Sous Chef. Coordinate with service captains if special requests come (Jain food, spice levels, allergies). Maintain daily production and wastage log. Suggest menu improvements/new Chinese dishes to Head Chef.