Chinese chef

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, ₹30,000.00 per month

Work Location: In person