Chinese & Sushi Specialist
Commis Chef · Chinese · Sushi · Dim Sum
I'm a chef with 4+ years of professional kitchen experience, specialising in Chinese and Sushi cuisines. Currently working as Second Commis Chef, I'm passionate about wok technique, flavour precision, and delivering consistently great food — and I'm ready for my next challenge.
I'm Rohit Thakur, a professional chef with over 4 years of hands-on kitchen experience in hotels and restaurants. My core expertise is in Cantonese, Sichuan, and Hakka cuisines — the wok is where I feel most at home.
Beyond Chinese food, I've built solid sushi skills during my time in professional kitchens — nigiri, maki, sashimi, temaki — making me a versatile addition to any kitchen running a multi-cuisine menu.
I'm comfortable in fast-paced environments, strong on mise en place, food safety, and portion control. I take direction well, contribute to the team, and I'm always looking to push my skills further.
Alongside Chinese cuisine, I've developed real, practical sushi skills through my kitchen career. I can take a sushi station solo — preparing shari rice to the right seasoning and texture, executing clean knife work for sashimi, and rolling consistently.
I'm confident with nigiri, maki, uramaki, temaki, and sashimi. These skills mean I can add real value to any kitchen running both a Chinese and Japanese menu — without needing a separate sushi chef.
"I put the same focus into every station — whether it's a wok or a sushi mat."
Steamed Cantonese shrimp dumplings with delicate translucent wrappers, filled with king prawns and bamboo shoots, seasoned with sesame oil, white pepper, and spring onion for a light, aromatic dim sum classic.
Creamy avocado and smooth cheese wrapped in seasoned sushi rice and nori, creating a soft, rich roll with a balanced texture and mild, satisfying flavor.
Steamed dim sum dumplings filled with mashed edamame, lightly seasoned with salt, sesame oil, and white pepper, creating a soft, delicate bite with a fresh, mildly nutty flavor.
Crispy golden shrimp tempura layered with seasoned sushi rice and nori, delivering a light crunch outside and tender prawn inside — a classic sushi roll with balanced texture and flavor.
Silken tofu in doubanjiang sauce with Sichuan peppercorn and chilli oil. A staple menu item I can execute quickly without compromising on the flavour depth.
Salmon, yellowtail, and tuna — sliced cleanly and arranged with care. Uniform thickness, proper presentation, no shortcuts.
This is a short clip from the kitchen showing my actual work — wok handling, prep, and plating. No staged demos. Just how I work on the line every day.
I'm open to new kitchen opportunities — hotels, restaurants, and hospitality groups across India and beyond. If you have a role in mind, want to see more of my work, or just want to talk food, reach out directly. I'm quick to respond and always happy to have a conversation.