Assistant Chinese Chef

Job Description

Title: Assistant Chinese Chef

Company Name: Cadet College Club

Vacancy: 01

Age: 20 to 30 years

Job Location: Narayanganj

Salary: Tk. 20000 - 30000 (Monthly)

Experience:

• 2 to 4 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant, Resort, Club

• Diploma in Culinary Art

• 2 to 4 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant, Resort, Club

• Age 20 to 30 years
• Only Male

• Practical knowledge of Chinese cooking techniques, ingredients, sauces, and food presentation.

• Familiarity with wok cooking and Chinese kitchen operations will be an advantage.

• Ability to work flexible hours, including evenings, weekends, public holidays, and special events.

• Ability to stand for extended periods and perform kitchen-related physical tasks.

Food Preparation & Production

• Assist in the preparation and cooking of authentic Chinese dishes, including appetizers, soups, noodles, rice dishes, seafood, poultry, meat, and specialty items.

• Prepare ingredients, sauces, stocks, and garnishes according to established recipes and standards.

• Ensure consistency in taste, portioning, and presentation of all menu items.

• Assist in the preparation of special menus, buffets, festivals, and promotional events.

Kitchen Operations

• Maintain cleanliness and organization of the Chinese kitchen section.

• Ensure proper storage, labeling, and handling of food items.

• Assist in monitoring inventory levels and reporting shortages to the Head Chinese Chef.

• Follow kitchen schedules and support smooth daily operations.

Quality & Hygiene Control

• Adhere to all food safety, hygiene, and sanitation standards.

• Ensure ingredients are fresh and stored appropriately.

• Assist in maintaining HACCP and other food safety compliance requirements.

• Monitor food quality and report any concerns immediately.

Team Support

• Work closely with chefs and kitchen staff to ensure efficient service.

• Assist in training junior kitchen staff and cooks on Chinese cooking techniques and kitchen procedures.

• Maintain a cooperative and professional working environment.

Cost & Waste Management

• Practice portion control and minimize food wastage.

• Assist in proper utilization of ingredients to maintain food cost targets.

• Report damaged or expired stock promptly.