Job Description

Key Responsibilities:

Prepare, cook, and present

Dimsum and Sushi

dishes as per restaurant standards. Ensure high levels of food hygiene, safety, and quality control. Assist the CDP and Sous Chef in daily kitchen operations. Maintain mise-en-place for service and ensure smooth workflow during operations. Monitor portion control, minimize wastage, and maintain product quality. Contribute to menu innovation and seasonal dish development. Train and guide Commis chefs and kitchen trainees.

Requirements:

Minimum

2-4 years

of experience in Dimsum and/or Sushi preparation. Diploma or degree in Culinary Arts / Hotel Management preferred. Strong knowledge of Asian ingredients and cooking techniques. Excellent knife-handling and plating skills. Ability to work under pressure in a fast-paced environment. Positive attitude, team player, and passion for culinary excellence.

Benefits:

Competitive salary and incentives Staff meals and uniforms provided Growth opportunities within the company Supportive and multicultural work environment
Job Types: Full-time, Permanent

Pay: ₹30,000.00 - ₹35,000.00 per month

Benefits:

Food provided Health insurance Provident Fund
Work Location: In person