Responsibilities
- Prepare and cook Chinese dishes such as stir-fries, noodles, rice dishes, dim sum, soups, and wok specialties according to standard recipes.
- Manage the Chinese section independently during service.
- Ensure consistency in taste, portion control, presentation, and quality.
- Supervise, train, and guide Commis Chefs and kitchen assistants.
- Prepare daily mise en place and organize ingredients for service.
- Maintain food safety, sanitation, and HACCP standards.
- Monitor stock levels, inventory, and food wastage.
- Coordinate with the Sous Chef and other kitchen sections for smooth operations.
- Assist in menu development and recipe standardization.
Requirement
- Strong knowledge of wok cooking, Chinese sauces, seasoning, and preparation techniques.
- Ability to work in a fast-paced kitchen environment.
- Leadership and team-management skills.
- Knowledge of food hygiene and safety regulations.
- Culinary diploma or hotel-management qualification preferred
Benefits:
- Commuter assistance
- Food provided
- Provident Fund
Pay: ₹33,000.00 - ₹35,000.00 per month
Benefits:
- Commuter assistance
- Food provided
- Provident Fund
Work Location: In person
