JOB ROLE :
- Food Preparation: Execute high-volume wok cooking, stir-frying, deep-frying, and steaming with precise timing.
- Recipe Execution: Maintain consistency in flavor, texture, and visual plating according to regional standards (e.g., Cantonese, Sichuan).
- Ingredient Management: Inspect raw materials, chop, marinate, portion, and manage stock rotation using FIFO methods.
- Sanitation & Safety: Keep workstations clean, prevent cross-contamination, and adhere strictly to food hygiene laws.
- Menu Planning: Design daily specials, seasonal cards, or themed banquet events.
- Staff Training: Instruct junior cooks and commis chefs in traditional Oriental cooking methods.
- Cost Control: Monitor food waste, optimize inventory usage, and help hit gross profit targets.
Pay: ₹30,000.00 - ₹40,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Leave encashment
Work Location: In person
