Chinese chef

KEY RESPONSIBILITIES:Food Preparation & Cooking

• Prepare and cook a wide variety of Chinese dishes, including appetizers, soups, noodles, rice, and main courses.
• Ensure all dishes are prepared according to restaurant recipes and quality standards.
• Monitor and control cooking processes to maintain authentic flavor, presentation, and portion sizes.
• Use traditional Chinese cooking techniques such as stir-frying, steaming, deep-frying, and roasting.

Menu & Planning

• Assist in developing and updating the Chinese section of the menu.
• Suggest new dishes or seasonal specials to attract guests.
• Plan and manage mise-en-place (pre-preparation) for smooth operations.
• Ensure availability of ingredients and report shortages to the Head Chef or Purchase Department.

Kitchen Operations & Hygiene

• Maintain cleanliness and organization in the Chinese kitchen section.
• Follow food safety, sanitation, and hygiene standards as per FSSAI or local regulations.
• Ensure proper storage, labeling, and rotation of ingredients.
• Minimize wastage through proper portion control and inventory management.

Teamwork & Coordination

• Coordinate with other kitchen sections to ensure timely service.
• Train and guide junior chefs, cooks, and kitchen helpers in Chinese cooking techniques.
• Communicate effectively with service staff to ensure guest satisfaction.

Quality Control & Presentation

• Maintain consistency in taste and presentation across all dishes.
• Check food before serving to ensure standards are met.
• Ensure all dishes are served hot and fresh.

Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹25,000.00 per month

Benefits:

• Food provided
• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person