Job Description

Prepare, cook, and present authentic oriental dishes to the highest culinary standards. Supervise and lead a team within the assigned section (e.g., wok, dim sum, sushi, grill). Maintain quality, consistency, and presentation of all dishes in accordance with brand standards. Ensure mise en place is completed for your section before and during service. Train, guide, and motivate junior kitchen staff and Commis chefs. Monitor and maintain kitchen hygiene and food safety practices (HACCP compliance). Collaborate with Sous Chef and Head Chef in menu planning, recipe development, and cost control. Ensure efficient stock management and notify the Sous Chef of supply requirements. Minimize food waste through effective inventory control and portion management. Assist with daily kitchen operations, service execution, and post-shift clean-down.

Requirements:

Minimum 3-5 years of experience in a professional kitchen, with at least 1-2 years as a CDP or Senior Commis in Oriental cuisine. Culinary diploma or equivalent qualification in culinary arts or related field. Strong understanding of one or more Oriental cuisines: Chinese (Cantonese, Szechuan), Thai, Japanese (Sushi/Teppanyaki), Korean, or Middle Eastern. Proficiency with traditional and modern oriental cooking techniques. Excellent leadership, communication, and time management skills. Ability to work efficiently under pressure and in a fast-paced environment. Flexibility to work shifts, weekends, and public holidays. Knowledge of food hygiene and safety regulations (HACCP certification preferred).
Job Type: Full-time

Pay: ₹24,000.00 - ₹28,000.00 per month

Work Location: In person