Sous Chef ( Chinese Cuisine )

Job Summary

The Sous Chef – Chinese Cuisine assists the Head Chef in managing the Chinese kitchen operations. The role includes supervising staff, ensuring food quality, maintaining standards, and supporting menu development for Chinese dishes.

Key Responsibilities

• Assist the Head Chef in planning and managing daily Chinese kitchen operations.
• Supervise, train, and guide the Chinese kitchen team (CDP, DCDP, Commis).
• Prepare and cook high-quality Chinese dishes following recipes and standards.
• Ensure consistency, taste, and presentation of all Chinese menu items.
• Monitor food preparation to maintain hygiene, sanitation, and safety standards.
• Check daily ingredient quality, freshness, and stock levels.
• Coordinate with the Purchase and Stores team for requisitions and stock control.
• Support in creating new dishes and menus for Chinese cuisine.
• Manage food cost, reduce wastage, and control portioning.
• Maintain kitchen equipment and report any issues immediately.
• Ensure smooth service during peak hours.

Requirements

• Strong experience in Chinese cuisine (Cantonese, Sichuan, Hunan, Dim Sum, or Wok).
• Minimum 4–6 years of culinary experience, including supervisory roles.
• Excellent wok handling, steaming, roasting, sauce preparation, and cutting techniques.
• Ability to lead and motivate kitchen staff.
• Good knowledge of food safety (HACCP) and hygiene standards.
• Ability to work in a fast-paced environment and handle pressure.
• Good communication and teamwork skills.

If you are interested , please share your resume on *9975333941*

Job Types: Full-time, Permanent

Pay: Up to ₹40,000.00 per month

Work Location: In person