Core Responsibilities
- Food Preparation: Cook classic dishes using wok cooking, stir-frying, steaming, and deep-frying techniques.
- Kitchen Management: Oversee daily kitchen shift operations, inventory, and supply ordering.
- Staff Supervision: Train, mentor, and lead junior commis chefs and kitchen helpers.
- Quality & Safety: Ensure strict compliance with hygiene, food safety, and portion control standards.
Key Skills and Requirements
- Culinary Expertise: Strong knowledge of Chinese ingredients, spices, and regional cooking styles (such as Cantonese or Sichuan).
- Experience: Proven commercial kitchen experience ranging from 1 to 6+ years depending on the rank (Commis, Sous Chef, or Head Chef).
- Physical Stamina: Ability to work long hours in a fast-paced, high-heat environment.
Pay: ₹14,000.00 - ₹16,000.00 per month
Benefits:
Work Location: In person
