Role & responsibilities
- Prepare and present Oriental cuisine including Chinese, Thai, Pan-Asian, and Asian specialties.
- Strong knowledge of wok cooking, dim sum, noodles, rice preparations, soups, sauces, and stir-fry techniques.
- Ensure all food is prepared according to standard recipes and presentation guidelines.
- Maintain food quality, portion control, and consistency during service.
- Supervise and guide Commis Chefs in daily kitchen operations.
- Maintain proper mise en place before every service.
- Ensure compliance with HACCP, food safety, and hygiene standards.
- Monitor inventory and minimize food wastage.
- Coordinate with Sous Chef and Executive Chef for smooth kitchen operations.

Preferred candidate profile
- Diploma/Degree in Hotel Management or Culinary Arts preferred.
- Experience in Hotels, Fine Dining Restaurants, or Premium Casual Dining.
- Excellent knowledge of Oriental cuisine and wok cooking.
- Ability to work under pressure in a quick-paced environment.
- Good leadership and communication skills.
- Immediate joiners will be preferred.

📌 Chef De Partie (Udupi)
🏢 Peninsula Grand
📍 Udupi