Guruji Hospitality

FOOD AND ACCOMODATION FREE FROM COMPANY Key responsibilities Dish preparation: Cook and prepare a wide range of Chinese dishes according to recipes and presentation standards. Menu development: Create and update menus, which may include developing new recipes or adapting traditional ones. Kitchen management: Oversee daily kitchen operations, supervise kitchen staff, and ensure a smooth and efficient workflow. Ingredient management: Source, inspect, and manage inventory of high-quality ingredients. Proper storage of food is also essential. Food safety and sanitation: Ensure all food handling and sanitation standards are met and that the kitchen is clean and organized. Quality control: Check for proper seasoning, portion sizes, and presentation of all dishes. Cost control: Manage food costs and other expenses to meet budgetary goals. Required skills and qualifications Culinary skills: Strong expertise in Chinese cooking techniques, such as wok cooking, steaming, and stir-frying, is crucial. Knife skills: Proficiency in knife handling is a fundamental requirement. Creativity: The ability to innovate and adapt traditional dishes to modern tastes is often valued. Knowledge of ingredients: A deep understanding of ingredients, flavor pairings, and authentic Chinese cuisines is necessary. Soft skills: Good communication, leadership, and teamwork are essential for interacting with staff and management.