| Detail | For this role |
|---|---|
| Department | Restaurants and Food Service |
| Level | Entry level |
| Reports to | Sous Chef |
| Direct reports | None |
| Experience | 2 to 5 years cooking Chinese cuisine |
Chinese Cook job description template
Copy this job description, replace the text in square brackets and post it on your careers page or a job portal.
Job title: Chinese Cook
Department: Restaurants and Food Service
Reports to: Sous Chef
Location: [City], [office, branch or site]
About the role
A Chinese Cook prepares Chinese and Indo-Chinese dishes in a restaurant or cloud kitchen. They work the wok, make sauces and gravies, and cook noodles, rice and starters to standard and speed. The role is a cuisine specialist on the line. A good Chinese Cook delivers consistent, well flavoured Chinese dishes fast, keeps the wok station prepped and clean, controls portion and wastage, and holds the taste that keeps guests ordering the same dish again.
Key responsibilities
- Cook Chinese and Indo-Chinese dishes on the wok to standard and speed.
- Prepare sauces, gravies and marinades for the Chinese section.
- Cook noodles, fried rice, starters and main dishes to recipe.
- Set up and maintain mise en place for the Chinese section.
- Control portion, taste and wastage in the Chinese section.
- Keep the wok station clean and food safe through service.
- Send dishes to the pass on time during service.
- Manage stock of Chinese sauces and speciality section ingredients.
- Support banquets and delivery orders with the Chinese menu.
Requirements
- Certificate in cookery or hands on training
- Experience cooking Chinese cuisine
- Food safety awareness
- 2 to 5 years cooking Chinese cuisine
KRAs and KPIs for a Chinese Cook
Key result areas for the appraisal form, each with a KPI you can measure every month or quarter.
| Key result area | How to measure it |
|---|---|
| Dish quality | Chinese dishes meet the recipe taste and finish standard |
| Speed | Wok dishes sent to the pass within ticket time |
| Consistency | Taste and portion consistent across orders |
| Wastage | Section food wastage held within target |
| Hygiene | Wok station kept clean and food safe |
| Mise en place | Section prepped and ready before every service |
Skills and tools
Tools used day to day: Chinese wok and burner, Chinese ladles and strainers, Chopping and prep tools, Temperature logs, Weighing scale.
Reporting line and career path
Next roles: Chef de Partie, Senior Chinese Cook, Sous Chef
Interview questions for a Chinese Cook
- How do you get the wok hei flavour in a stir fry?
- How do you keep a Chinese gravy consistent across orders?
- How do you cook noodles and fried rice fast during a rush?
- How do you set up your wok station before service?
- How do you control portion and wastage in your section?
- How do you adjust a dish for a guest who wants it less spicy?
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What does a Chinese Cook do?
A Chinese Cook prepares Chinese and Indo-Chinese dishes. They work the wok, make sauces and gravies, and cook noodles, rice, starters and mains to standard and speed. They keep the section prepped and clean and control portion and wastage. Their job is consistent, well flavoured Chinese food, served fast.
What skills does a Chinese Cook need?
A Chinese Cook needs wok skill, command of Chinese sauces and gravies, speed on noodles and fried rice, and consistency in taste and portion. Food safety and mise en place discipline matter too. Employers value cooks who hold the same taste order after order under pressure.
How do you become a Chinese Cook in India?
Many start as kitchen helpers or commis and learn the wok section under a senior Chinese cook or chef de partie. A cookery certificate helps but hands on wok experience matters most. Employers look for speed, consistent taste and clean, safe working on a busy line.