Job Description

Food Production:

Cook and present Chinese dishes per established recipes, quality, and presentation standards, ensuring timely delivery.

Kitchen Management:

Oversee the specific section, manage prep lists, organize work, and ensure smooth daily operations, especially during busy periods.

Hygiene & Safety:

Maintain strict sanitation, food safety (HACCP), and equipment maintenance, adhering to all health codes.

Team Leadership:

Train, guide, and supervise Commis Chefs and apprentices, allocating duties and fostering a positive environment.

Inventory & Quality Control:

Monitor food quality, portion sizes, storage, and manage inventory/stock rotation (expiry dates).

Menu Development:

Assist senior chefs with menu planning, recipe development, and suggesting daily specials.

Communication:

Liaise with Sous/Executive Chefs on daily needs, issues, and inter-departmental coordination.
Job Types: Full-time, Permanent

Pay: ₹46,000.00 - ₹55,000.00 per month

Work Location: In person