Job Description

Food Preparation:

Cook various Chinese dishes (stir-fries, dim sum, noodles, etc.) to high standards, ensuring proper taste, texture, and presentation.

Kitchen Management:

Oversee daily operations, maintain cleanliness, manage inventory, order supplies, and ensure proper storage.

Quality & Standards:

Adhere to recipes, develop new ones, ensure consistency, and meet restaurant standards for taste and appearance.

Team Leadership:

Supervise junior staff, delegate tasks, train new cooks, and foster a positive team environment.

Hygiene & Safety:

Enforce all food safety, sanitation, and health regulations.

Customer Service:

Handle guest feedback, special requests, and complaints to ensure satisfaction.
Essential Skills & Qualifications

Culinary Expertise:

In-depth knowledge of Chinese cooking techniques, ingredients, and regional variations.

Technical Skills:

Excellent knife skills, speed, and precision in food prep.

Management Skills:

Leadership, team motivation, inventory control, and cost management.

Soft Skills:

Attention to detail, creativity, ability to work under pressure, and strong communication.

Certifications:

Often requires commercial cookery qualification and food hygiene certificates.
Job Type: Full-time

Pay: ₹15,000.00 - ₹18,000.00 per month

Experience:

Chef: 2 years (Preferred)
Work Location: In person