Job Summary: We are seeking an experienced and passionate **Chinese Chef** to join our culinary team. The ideal candidate should specialize in authentic Chinese cuisine—including Cantonese, Szechuan, Hunan, and other regional styles—and be able to create high-quality dishes that cater to Indian taste preferences while maintaining traditional Chinese flavors. --- Key Responsibilities: * Prepare, cook, and present Chinese dishes to high standards of quality and presentation. * Design and update Chinese menu offerings, ensuring variety and innovation. * Ensure all food preparation and storage complies with food safety and hygiene regulations. * Monitor inventory and order ingredients and supplies as needed. * Train and supervise junior kitchen staff and helpers in Chinese cooking techniques. * Collaborate with the Head Chef and management on food cost control, waste management, and portion sizes. * Maintain cleanliness and organization of the kitchen and workstations. * Adapt traditional recipes to suit local taste preferences while preserving authenticity. --- Requirements: * Proven experience (3–5 years) as a Chinese Chef in restaurants, hotels, or catering services. * Expertise in Chinese cooking methods such as stir-frying, steaming, deep-frying, braising, etc. * Knowledge of Chinese ingredients, sauces, and regional dishes. * Ability to work in a fast-paced environment and manage multiple orders efficiently. * Culinary degree or professional chef training preferred. * Good communication skills and ability to work well in a team. * Flexibility to work evenings, weekends, and holidays as needed. --- Preferred Qualifications: * Experience working in India or cooking Chinese food tailored to Indian palates. * Knowledge of food cost management and kitchen budgeting. * Ability to innovate and create fusion or contemporary dishes.
Here’s a detailed Job Description (JD) for Head Chef of a Pure Veg Restaurant that you can directly use or adapt for your business: Job Description – Head Chef (Vegetarian Restaurant) Position: Head Chef Department: Kitchen Operations Reports to: Key Responsibilities1. Menu Planning & Innovation Design and update a diverse, appealing, and seasonal vegetarian menu. Develop signature dishes, daily specials, and festival/occasion menus. Introduce healthy, regional, and fusion vegetarian dishes to attract varied customer segments. 2. Kitchen Operations & Food Preparation Supervise and manage daily food production and presentation. Ensure consistency in taste, portioning, and plating of all dishes. Oversee procurement of fresh, high-quality vegetarian ingredients. Monitor kitchen inventory and maintain stock levels with minimal wastage. 3. Team Management & Training Lead, train, and motivate kitchen staff (Sous chefs, Commis, Helpers, Stewards). Assign duties, schedules, and monitor performance. Conduct regular training on cooking techniques, hygiene standards, and safety. 4. Hygiene, Safety & Compliance Maintain FSSAI standards, cleanliness, and safety in the kitchen. Ensure proper food storage, labeling, and FIFO (First In, First Out) practices. Conduct regular checks on kitchen equipment and coordinate maintenance. 5. Financial & Cost Control Manage kitchen budgets, food costs, and minimize wastage. Negotiate with vendors to procure the best quality raw materials at optimal prices. Control portion sizes and recipe standardization to maintain profitability. 6. Customer Experience & Feedback Maintain high-quality food standards to ensure customer satisfaction. Occasionally interact with guests to understand feedback and preferences. Adapt menu offerings based on customer trends and market demand. Qualifications & Skills Required Diploma/Degree in Hotel Management or Culinary Arts (preferred). Minimum 5–8 years of professional kitchen experience, with at least 2–3 years in a leadership/head chef role (preferably in vegetarian restaurants). Strong knowledge of Indian regional vegetarian cuisines; exposure to global vegetarian/fusion cuisines is an advantage. Excellent leadership, communication, and organizational skills. Ability to work under pressure and manage large-scale kitchen operations. Passion for innovation in vegetarian cooking. Key Attributes✅ Creativity with vegetarian food ✅ Strong sense of hygiene and discipline ✅ Leadership with team-building ability ✅ Cost-conscious mindset with focus on quality ✅ Commitment to guest satisfaction