Preparation of Chinese Dishes: Cooking and preparing a wide range of Chinese dishes, including stir-fries, dumplings, noodles, soups, and sauces, with a focus on quality and flavor. Cooking Techniques: Proficiency in Chinese cooking methods such as wok frying, steaming, braising, roasting, and deep frying. Menu Development: Assisting in the development of new dishes and menu planning, ensuring the offerings are diverse and appealing to the customers. Food Safety and Hygiene: Ensuring that all food preparation meets the highest standards of cleanliness and hygiene, adhering to health and safety regulations. Inventory and Ingredients: Managing the inventory of Chinese ingredients, sauces, and seasonings, ensuring freshness and maintaining stock levels. Collaboration: Working closely with other kitchen staff to ensure timely preparation of dishes during service hours and maintaining coordination in the kitchen.

Preparation of Tandoor Dishes: Cooking and marinating a variety of dishes including kebabs, tikkas, naans, rotis, and other items using the tandoor. Maintaining the Tandoor: Managing the temperature of the tandoor oven and ensuring it is properly heated and maintained for optimal cooking. Food Presentation: Ensuring all tandoori dishes are presented to high standards with the correct garnishes and accompaniments. Food Safety and Hygiene: Following strict hygiene standards in the kitchen, including proper storage, marination, and cooking techniques. Inventory Management: Assisting in managing inventory for tandoor-related ingredients and supplies, ensuring fresh stock is available. Team Collaboration: Working closely with other chefs, kitchen staff, and service personnel to ensure smooth kitchen operations.