Prepare and cook a wide variety of Indo-Chinese dishes including:
Veg and Non-Veg Momos (Steamed, Fried, Tandoori, etc.)
Veg and Chicken Manchurian
Thukpa (veg and non-veg variants)
Chilli Chicken, Chilli Paneer, Fried Rice, Noodles, etc.
Ensure all dishes are prepared on time and meet quality and taste standards.
Maintain cleanliness and organization of the kitchen station.
Follow food safety standards and hygiene protocols strictly.
Assist in inventory management and proper storage of ingredients.
Work closely with the kitchen team to ensure smooth operations during busy hours.
Minimum 1–2 years of experience in a Chinese kitchen, preferably with an Indo-Chinese food background.
Proven skills in cooking the above-mentioned dishes with consistency.
Ability to work under pressure in a fast-paced kitchen environment.
Strong understanding of food hygiene and safety.
Team player with a positive attitude and a willingness to learn.
Culinary training or certification is a plus.