- Prepare, cook, and present authentic oriental dishes to the highest culinary standards.
- Supervise and lead a team within the assigned section (e.g., wok, dim sum, sushi, grill).
- Maintain quality, consistency, and presentation of all dishes in accordance with brand standards.
- Ensure mise en place is completed for your section before and during service.
- Train, guide, and motivate junior kitchen staff and Commis chefs.
- Monitor and maintain kitchen hygiene and food safety practices (HACCP compliance).
- Collaborate with Sous Chef and Head Chef in menu planning, recipe development, and cost control.
- Ensure efficient stock management and notify the Sous Chef of supply requirements.
- Minimize food waste through effective inventory control and portion management.
- Assist with daily kitchen operations, service execution, and post-shift clean-down.
- Minimum 3�5 years of experience in a professional kitchen, with at least 1�2 years as a CDP or Senior Commis in Oriental cuisine.
- Culinary diploma or equivalent qualification in culinary arts or related field.
- Strong understanding of one or more Oriental cuisines: Chinese (Cantonese, Szechuan), Thai, Japanese (Sushi/Teppanyaki), Korean, or Middle Eastern.
- Proficiency with traditional and modern oriental cooking techniques.
- Excellent leadership, communication, and time management skills.
- Ability to work efficiently under pressure and in a fast-paced environment.
- Flexibility to work shifts, weekends, and public holidays.
- Knowledge of food hygiene and safety regulations (HACCP certification preferred).
Job Type: Full-time
Pay: ₹24,000.00 - ₹28,000.00 per month
Work Location: In person
Salary
Hourly based
Location
HR , India HR, India
HR , India HR, India
