COMMI I CHINESE

Food Preparation & Cooking

• Prepare and cook Chinese cuisine items such as noodles, fried rice, dim sum, manchurian, stir-fry dishes, gravies, soups, and sauces as per hotel standards.
• Handle mise-en-place and ensure readiness of ingredients before service.
• Maintain consistency in taste, flavor balance, and portion control.
• Assist in menu planning and contribute new Chinese dishes.

Quality & Hygiene

• Adhere to standard recipes and presentation guidelines.
• Monitor food quality and freshness of ingredients.
• Follow HACCP and hotel food safety standards strictly.
• Ensure cleanliness of workstations, equipment, and proper storage of ingredients.

Supervision & Teamwork

• Guide and supervise Commis II & III in the Chinese kitchen section.
• Train junior chefs in cooking techniques (wok handling, stir-fry, steaming, frying, etc.).
• Work closely with other kitchen sections (Indian, South Indian, Continental, Banquet, etc.) for buffet and event operations.
• Report any shortages, equipment malfunctions, or operational challenges to CDP/DCDP.

Skills & Competencies

• Expertise in authentic Chinese cooking techniques (wok skills, stir-frying, steaming, deep frying, dim sum making, sauce preparation).
• Strong knowledge of Chinese flavor profiles and regional styles (Cantonese, Schezwan, Hakka).
• Ability to manage a section independently and deliver during peak hours.
• Leadership and training skills to mentor junior chefs.
• Good communication, time management, and multitasking ability.

Job Type: Full-time

Pay: ₹18,000.00 - ₹20,000.00 per month

Work Location: In person