Job Description: Commi I or II Chinese Section

• Highly skilled and strong in the speciality Chinese and Oriental food preparation
• Execution of Daily Food Service, Quality, Technique, Portion, Presentation
• Should be able to gauge the kind of cuisine that is fast moving so as to generate revenue / Also design cost effective menu depending on the location of the Unit under the supervision of the Executive Chef. .
• Should have the flair to bring on innovative ideas / food festivals etc to have generation of revenues for each unit.
• Should have the knowledge in food costing and the portion of ingredients to be used to prepare for the number of persons / per plate
• Should be well versed in the Standard Operating procedures at least the kitchen basics like the Hygiene part etc
• Well versed in art of preparing all Chinese delicacies ranging from Soups, Noodles, Chop Suey, Fried Rice and well versed in Chinese food terminology (ingredients)
• Ensure that the kitchen is sufficiently stored in terms of all fast moving items so that he is ready for ala carte orders.
• Ensure that the food quality and taste are maintained to the standards as per the SOP’s.