Chinese chef

Core Responsibilities: Food Preparation and Cooking: This includes preparing ingredients, cooking dishes according to recipes, and presenting them with attention to quality and visual appeal. Menu Planning and Development: Creating new dishes, testing recipes, and contributing to menu updates to enhance the dining experience. Quality Control: Ensuring that all dishes meet the restaurant's standards for taste, presentation, and portion control. Kitchen Management: Supervising junior chefs, delegating tasks, and maintaining a smooth and efficient workflow in the kitchen. Hygiene and Safety: Maintaining a clean and organized kitchen, adhering to food safety regulations, and minimizing waste. Inventory Management: Monitoring stock levels, placing orders for ingredients, and managing supplies to avoid shortages. Customer Service: Ensuring timely service for guests and addressing any food-related concerns or requests. Adaptability and Innovation: Being able to adapt to different cooking styles, learn new techniques, and contribute to the restaurant's culinary innovation Specific Skills: Proficiency in Chinese Cuisine: Extensive knowledge of various Chinese cooking techniques, regional specialties, and popular dishes. Knife Skills: Mastery of various cutting techniques for preparing vegetables, meats, and other ingredients. Sauce Making: Ability to prepare a wide range of Chinese sauces, including both classic and modern variations. Wok Skills: Expertise in stir-frying, deep-frying, and other cooking methods using a wok. Teamwork and Communication: Ability to work effectively with other kitchen staff and communicate clearly. Creativity and Presentation: Ability to create visually appealing dishes that are both delicious and aesthetically pleasing. Adaptability to various cooking styles and techniques. . Experience and Qualifications: Years of Experience: Requires 1-5 years of experience as a Chinese chef in a reputable restaurant or hotel. Formal Culinary Training: May require a degree or diploma in culinary arts, specializing in Chinese cuisine. Knowledge of Food Safety and Hygiene: Understanding of food safety regulations and practices. Language Skills: May require proficiency in English for communication with other staff and management. Job Types: Full-time, Permanent, Fresher Pay: ₹15,000.00 - ₹30,000.00 per month Benefits: Flexible schedule Food provided Schedule: Day shift Evening shift Morning shift Night shift Rotational shift Supplemental Pay: Overtime pay Yearly bonus Ability to commute/relocate: Kottayam, Kerala: Reliably commute or willing to relocate with an employer-provided relocation package (Required) Location: Kottayam, Kerala (Preferred) Work Location: In person