Key ResponsibilitiesFood Preparation & Production
- Prepare and cook Chinese dishes according to standardized recipes and hotel/restaurant specifications.
- Ensure consistency in taste, quality, portion size, and presentation.
- Handle wok cooking, steaming, roasting, deep-frying, and other Chinese cooking techniques.
- Prepare sauces, marinades, soups, stocks, and mise en place before service.
- Ensure timely preparation of all orders during breakfast, lunch, dinner, and special events.
Kitchen Operations
- Manage the assigned section of the Chinese kitchen efficiently.
- Coordinate with other kitchen sections for smooth service.
- Monitor inventory and inform the Sous Chef of stock shortages.
- Minimize food wastage and control production costs.
- Ensure proper storage and labeling of food items using FIFO and FEFO methods.
Quality & Hygiene
- Follow HACCP and food safety standards.
- Maintain cleanliness of the workstation, kitchen equipment, and utensils.
- Ensure compliance with hotel hygiene and sanitation policies.
- Conduct daily temperature checks for refrigerators and freezers.
Team Management
- Supervise and guide Commis Chefs and Kitchen Assistants.
- Train junior staff on recipes, food presentation, and kitchen procedures.
- Maintain discipline and teamwork within the kitchen.
Inventory & Cost Control
- Monitor daily stock consumption.
- Assist in monthly inventory and stock-taking.
- Ensure proper portion control to minimize food cost.
- Report damaged equipment or maintenance issues immediately.
Pay: ₹12,000.00 - ₹18,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Provident Fund
Work Location: In person
