Key Responsibilities: Prepare and cook Chinese dishes such as noodles, fried rice, dim sum, soups, stir-fries, and other specialty items. Ensure all food items are prepared according to recipes, portion control, presentation standards, and customer preferences. Maintain a clean, organized, and hygienic workstation in compliance with food safety regulations. Monitor stock levels of ingredients and report shortages to the kitchen manager. Assist in menu planning and introduce new Chinese dishes as per customer demand and seasonal availability. Work closely with kitchen staff to ensure smooth and efficient operations during service hours. Ensure proper storage and labeling of food items to maintain freshness and prevent wastage. Adhere to all health, safety, and hygiene regulations set by the company and local authorities. Key Skills & Competencies: Expertise in various Chinese cooking techniques such as stir-frying, steaming, deep-frying, and braising. Knowledge of Chinese spices, sauces, and ingredients. Good understanding of portion control and plating techniques. Time management and the ability to work under pressure during peak hours. Teamwork and communication skills to coordinate effectively with other kitchen staff. Strong commitment to maintaining food quality and consistency. Qualifications & Experience: High school diploma or equivalent; culinary training or certification preferred. Minimum 2–3 years of experience as a Chinese Cook in a hotel, restaurant, or catering setup. Knowledge of food safety, hygiene, and sanitation practices. Ability to work flexible shifts, including weekends and holidays. Job Types: Full-time, Permanent Pay: ₹9,491.77 - ₹31,766.82 per month Benefits: Food provided Provident Fund Work Location: In person
Key Responsibilities: Prepare and cook Chinese dishes such as noodles, fried rice, dim sum, soups, stir-fries, and other specialty items. Ensure all food items are prepared according to recipes, portion control, presentation standards, and customer preferences. Maintain a clean, organized, and hygienic workstation in compliance with food safety regulations. Monitor stock levels of ingredients and report shortages to the kitchen manager. Assist in menu planning and introduce new Chinese dishes as per customer demand and seasonal availability. Work closely with kitchen staff to ensure smooth and efficient operations during service hours. Ensure proper storage and labeling of food items to maintain freshness and prevent wastage. Adhere to all health, safety, and hygiene regulations set by the company and local authorities. Key Skills & Competencies: Expertise in various Chinese cooking techniques such as stir-frying, steaming, deep-frying, and braising. Knowledge of Chinese spices, sauces, and ingredients. Good understanding of portion control and plating techniques. Time management and the ability to work under pressure during peak hours. Teamwork and communication skills to coordinate effectively with other kitchen staff. Strong commitment to maintaining food quality and consistency. Qualifications & Experience: High school diploma or equivalent; culinary training or certification preferred. Minimum 2–3 years of experience as a Chinese Cook in a hotel, restaurant, or catering setup. Knowledge of food safety, hygiene, and sanitation practices. Ability to work flexible shifts, including weekends and holidays. Job Types: Full-time, Permanent Pay: ₹9,491.77 - ₹31,766.82 per month Benefits: Food provided Provident Fund Work Location: In person
Job Summary: The Executive Chef is responsible for overseeing all aspects of kitchen operations, including menu planning, food preparation, quality control, staff supervision, inventory management, and maintaining food safety standards. The role requires strong leadership, creativity, and cost management to ensure an excellent culinary experience for all guests. Key Responsibilities: 1. Kitchen Operations Plan, direct, and coordinate all kitchen activities to ensure smooth operations. Supervise and participate in food preparation and presentation to maintain consistency and quality. Develop and standardize recipes to ensure consistent portioning, flavor, and presentation. 2. Menu Planning & Development Create innovative menus based on seasonal availability, customer preferences, and cost-effectiveness. Introduce new dishes and maintain the balance between creativity and profitability. 3. Team Leadership Recruit, train, and supervise kitchen staff, including sous chefs, cooks, and stewards. Conduct regular team meetings to ensure effective communication and performance. Foster a positive work environment focused on teamwork, learning, and growth. 4. Cost Control & Inventory Management Monitor food cost, wastage, and portion control to achieve budget targets. Oversee purchasing and storage of ingredients and equipment. Maintain accurate inventory records and ensure proper stock rotation. 5. Hygiene & Safety Ensure compliance with food safety, sanitation, and hygiene standards (HACCP / FSSAI). Conduct regular kitchen inspections and staff training on cleanliness and safety protocols. 6. Coordination & Communication Work closely with the restaurant manager, banquet team, and other departments for smooth service. Participate in management meetings to plan menus for special events, promotions, and functions. Qualifications & Experience: Diploma/Degree in Culinary Arts or Hotel Management. Minimum 5–8 years of progressive kitchen experience, including 2–3 years in a leadership role. Strong knowledge of international and local cuisines. Excellent organizational, leadership, and communication skills. Ability to work under pressure and manage multiple priorities. Key Skills: Menu innovation & presentation Cost control & budgeting Team leadership & training Food safety & hygiene Time management & multitasking . Job Types: Full-time, Permanent Pay: ₹33,140.66 - ₹40,271.97 per month Benefits: Food provided Provident Fund Work Location: In person
Job Summary: The Executive Chef is responsible for overseeing all aspects of kitchen operations, including menu planning, food preparation, quality control, staff supervision, inventory management, and maintaining food safety standards. The role requires strong leadership, creativity, and cost management to ensure an excellent culinary experience for all guests. Key Responsibilities: 1. Kitchen Operations Plan, direct, and coordinate all kitchen activities to ensure smooth operations. Supervise and participate in food preparation and presentation to maintain consistency and quality. Develop and standardize recipes to ensure consistent portioning, flavor, and presentation. 2. Menu Planning & Development Create innovative menus based on seasonal availability, customer preferences, and cost-effectiveness. Introduce new dishes and maintain the balance between creativity and profitability. 3. Team Leadership Recruit, train, and supervise kitchen staff, including sous chefs, cooks, and stewards. Conduct regular team meetings to ensure effective communication and performance. Foster a positive work environment focused on teamwork, learning, and growth. 4. Cost Control & Inventory Management Monitor food cost, wastage, and portion control to achieve budget targets. Oversee purchasing and storage of ingredients and equipment. Maintain accurate inventory records and ensure proper stock rotation. 5. Hygiene & Safety Ensure compliance with food safety, sanitation, and hygiene standards (HACCP / FSSAI). Conduct regular kitchen inspections and staff training on cleanliness and safety protocols. 6. Coordination & Communication Work closely with the restaurant manager, banquet team, and other departments for smooth service. Participate in management meetings to plan menus for special events, promotions, and functions. Qualifications & Experience: Diploma/Degree in Culinary Arts or Hotel Management. Minimum 5–8 years of progressive kitchen experience, including 2–3 years in a leadership role. Strong knowledge of international and local cuisines. Excellent organizational, leadership, and communication skills. Ability to work under pressure and manage multiple priorities. Key Skills: Menu innovation & presentation Cost control & budgeting Team leadership & training Food safety & hygiene Time management & multitasking . Job Types: Full-time, Permanent Pay: ₹33,140.66 - ₹40,271.97 per month Benefits: Food provided Provident Fund Work Location: In person