Chinese Chef

1 day ago

Rajouri Garden Good Friends Colony Bhai Daya Singh Nagar DelhiNCR, India Gurmeet Kaur Anand Hospitality Full time ₹ 2,00,000 - ₹ 6,00,000 per year

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.

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