A Chinese Chef is responsible for preparing authentic Chinese cuisine, including wok-fried dishes, dim sum, and regional specialties. They oversee kitchen operations, maintain strict food safety standards, and ensure high-quality food presentation.
Key Responsibilities
- Food Preparation: Cook authentic Chinese dishes according to standard recipes, ensuring correct flavors, textures, and temperatures.
- Station Management: Oversee the Chinese kitchen section (including wok stations), managing food flow, ingredient prepping, and daily mise-en-place.
- Quality Control: Enforce portion control, minimize waste, and inspect ingredients for freshness and proper storage.
- Health & Safety: Maintain kitchen hygiene, prevent cross-contamination, and ensure compliance with food safety regulations.
- Team Leadership: Assist in training kitchen staff, supervising junior cooks, and coordinating shift operations during busy service hours.
Essential Qualifications
- Expertise: Deep knowledge of Chinese cooking techniques (e.g., stir-frying, steaming, braising) and regional ingredients.
- Experience: Proven experience (typically 2–5+ years) as a Chinese Chef, Wok Chef, or in a similar specialized culinary role.
- Physical Stamina: Ability to stand for long periods, work in a fast-paced environment, and handle high heat.
Pay: ₹20,000.00 - ₹22,000.00 per month
Benefits:
Work Location: In person
