Key Responsibilities
Food Preparation: Prepare traditional and regional Chinese dishes according to standard recipes. Handle advanced wok cooking techniques, marinades, and signature sauces.
Station Management: Oversee the Chinese station in the kitchen, ensuring organized mise-en-place (prep work) before service hours.
Quality Control: Ensure that food taste, texture, presentation, and temperature meet restaurant or hotel standards.
Inventory & Stock: Monitor ingredient stock levels, assist with period-end inventories, and ensure proper food storage/rotation to reduce waste.
Hygiene & Safety: Adhere strictly to food safety and sanitation guidelines (such as HACCP or local FSSAI protocols in India).
For More Information Contact
Pooja ( HR )
9354227587