Job Description

Position Overview:

The Chef is responsible for planning menus, preparing high-quality dishes, managing kitchen staff, and ensuring the kitchen operates efficiently and hygienically. This role requires culinary expertise, creativity, and strong leadership skills.

Key Responsibilities: (Indian and Chinese )

Plan and design menus based on seasonality, guest preferences, and cost-efficiency. Prepare and present dishes with consistency, quality, and attention to detail. Supervise kitchen operations, including food preparation, cooking, and plating. Train, guide, and manage kitchen staff, ensuring adherence to hygiene and safety standards. Monitor inventory, place supply orders, and maintain cost controls. Ensure compliance with food safety regulations and sanitation practices. Collaborate with management on menu pricing, special events, and promotions. Maintain cleanliness, organization, and efficiency in the kitchen area.

Required Skills & Qualifications:

Proven experience as a Chef or Sous Chef. Strong knowledge of cooking techniques, culinary trends, and food safety standards. Excellent leadership, creativity, and time-management skills. Ability to work in a fast-paced environment and manage kitchen operations smoothly.
Job Type: Full-time

Pay: ?40,000.00 - ?50,000.00 per month

Work Location: In person