Job Description

Dish Preparation:

Prepare and cook authentic and high-quality Chinese dishes, ensuring consistent taste, texture, and presentation.

Section Management:

Manage a specific section of the Chinese kitchen, overseeing its daily operations.

Quality Control:

Maintain strict food quality, freshness, and safety standards for all dishes and ingredients.

Staff Supervision:

Train, supervise, and guide junior kitchen staff, such as commis chefs, to ensure efficiency and high standards.

Inventory Management:

Monitor and manage the inventory of ingredients and supplies for the designated section, including ordering as needed.

Hygiene and Safety:

Ensure the kitchen area, equipment, and utensils are kept clean and in good working order, adhering to all hygiene and safety regulations.

Kitchen Operations :

Ensure smooth kitchen operations, including mise-en-place (preparation of ingredients), stocking stations, and plating dishes correctly.

Menu Input:

Assist the Head Chef and Sous Chef with menu development, contributing to new recipes and refining existing ones.
Food and accommodation provided.

Job Types: Full-time, Permanent

Pay: ₹20,000.00 - ₹30,000.00 per month

Benefits:

Food provided Health insurance Provident Fund
Work Location: In person