Role & responsibilities
Prepare and present Oriental cuisine including Chinese, Thai, Pan-Asian, and Asian specialties.
Robust 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 workplace.
Good leadership and communication skills.
Immediate joiners will be preferred.

📌 Chef De Partie Udupi
🏢 Peninsula Grand
📍 Udupi