is responsible for planning, preparing, and executing authentic Chinese cuisine while maintaining high culinary standards and kitchen hygiene. The role involves creating a variety of Chinese dishes using traditional techniques, managing kitchen staff, maintaining food quality and presentation, and ensuring consistency in taste and portion. The chef must also monitor inventory, control food costs, and coordinate with the Executive Chef to design and update menus according to guest preferences and seasonal availability.
Key Responsibilities
Prepare and cook authentic Chinese dishes (e.g., stir-fries, dim sum, soups, and noodles).
Ensure all food is prepared to the highest quality, taste, and presentation standards.
Maintain kitchen cleanliness and comply with food safety and hygiene regulations.
Supervise and train kitchen staff in Chinese cooking techniques.
Manage inventory, food storage, and minimize wastage.
Collaborate with the Executive Chef in menu planning and special promotions.
Monitor portion control and maintain consistency in all dishes served.
Ensure timely preparation of dishes during service hours.
Requirements
Proven experience as a
Chinese Cook/Chef
in a hotel or restaurant.
Expertise in Chinese culinary techniques and regional cooking styles.
Strong leadership and communication skills.
Knowledge of kitchen safety, sanitation, and food handling standards.
Ability to work efficiently under pressure and maintain high-quality output.
Job Type: Full-time
Pay: ₹18,000.00 - ₹20,000.00 per month
Ability to commute/relocate:
Adur, Kerala: Reliably commute or planning to relocate before starting work (Preferred)
Education:
Diploma (Preferred)
Experience:
Hotel management: 2 years (Preferred)
Hotel: 3 years (Preferred)
Location:
Adur, Kerala (Preferred)
Work Location: In person
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