Job Description

Core responsibilities

Cuisine and menu:

Prepare authentic Chinese dishes, develop menus that reflect traditional and modern flavors, and ensure high standards of food quality and presentation.

Kitchen management:

Oversee daily kitchen operations, including planning food production needs and managing the flow of service.

Ingredient and stock management:

Monitor food stock, place orders for ingredients, ensure proper storage, and manage inventory to control costs.

Staff management:

Train, supervise, and delegate tasks to kitchen staff; recruit and develop a team, ensuring they are aware of standards and expectations.

Quality and safety:

Maintain cleanliness and organization in the kitchen, comply with all food safety, hygiene, and sanitation regulations, and ensure readiness at all times.
Key skills and qualifications

Culinary expertise:

Advanced knowledge of Chinese cooking techniques (e.g., stir-frying, steaming, wok cooking) and a strong understanding of ingredient pairings.

Management skills:

Strong leadership, communication, and interpersonal skills, with the ability to manage a team and handle staff responsibilities.

Attention to detail:

A commitment to quality and a keen eye for detail in food preparation, presentation, and sanitation.

Operational efficiency:

Ability to work efficiently in a fast-paced environment, manage inventory, and follow recipes and instructions.
Job Types: Full-time, Permanent

Pay: ₹8,566.55 - ₹30,000.00 per month

Work Location: In person