Job Description

Core Responsibilities:

Food Preparation and Cooking:

This includes preparing ingredients, cooking dishes according to recipes, and presenting them with attention to quality and visual appeal.

Menu Planning and Development:

Creating new dishes, testing recipes, and contributing to menu updates to enhance the dining experience.

Quality Control:

Ensuring that all dishes meet the restaurant's standards for taste, presentation, and portion control.

Kitchen Management:

Supervising junior chefs, delegating tasks, and maintaining a smooth and efficient workflow in the kitchen.

Hygiene and Safety:

Maintaining a clean and organized kitchen, adhering to food safety regulations, and minimizing waste.

Inventory Management:

Monitoring stock levels, placing orders for ingredients, and managing supplies to avoid shortages.

Customer Service:

Ensuring timely service for guests and addressing any food-related concerns or requests.

Adaptability and Innovation:

Being able to adapt to different cooking styles, learn new techniques, and contribute to the restaurant's culinary innovation

Specific Skills:

Proficiency in Chinese Cuisine:

Extensive knowledge of various Chinese cooking techniques, regional specialties, and popular dishes.

Knife Skills:

Mastery of various cutting techniques for preparing vegetables, meats, and other ingredients.

Sauce Making:

Ability to prepare a wide range of Chinese sauces, including both classic and modern variations.

Wok Skills:

Expertise in stir-frying, deep-frying, and other cooking methods using a wok.

Teamwork and Communication:

Ability to work effectively with other kitchen staff and communicate clearly.

Creativity and Presentation:

Ability to create visually appealing dishes that are both delicious and aesthetically pleasing.

Adaptability to various cooking styles and techniques. .

Experience and Qualifications:

Years of Experience:

Requires 1-5 years of experience as a Chinese chef in a reputable restaurant or hotel.

Formal Culinary Training:

May require a degree or diploma in culinary arts, specializing in Chinese cuisine.

Knowledge of Food Safety and Hygiene:

Understanding of food safety regulations and practices.

Language Skills:

May require proficiency in English for communication with other staff and management.
Job Types: Full-time, Permanent, Fresher

Pay: ₹15,000.00 - ₹30,000.00 per month

Benefits:

Flexible schedule Food provided
Schedule:

Day shift Evening shift Morning shift Night shift Rotational shift
Supplemental Pay:

Overtime pay Yearly bonus
Ability to commute/relocate:

Kottayam, Kerala: Reliably commute or willing to relocate with an employer-provided relocation package (Required)
Location:

Kottayam, Kerala (Preferred)
Work Location: In person