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

Pay: ₹18,000.00 - ₹20,000.00 per month

Benefits:

• Flexible schedule
• Food provided

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