A Chinese sous chef manages day-to-day kitchen operations, oversees food production, and ensures authentic taste and consistent quality across all Chinese culinary stations.

Core Responsibilities

Kitchen Operations: Supervise daily food preparation, cooking, line execution, and closing procedures in the Chinese section.

Culinary Standards: Maintain correct flavors, textures, temperatures, and plating presentations for wok, steaming, braising, and regional dishes.

Staff Leadership: Train, mentor, and guide commis chefs and kitchen helpers to build team skills and speed.

Inventory & Cost Control: Monitor stock levels, prevent wastage, manage yields, and assist with ordering and food cost targets.

Hygiene & Safety: Enforce strict sanitation standards, food safety rules (such as HACCP),



and cleanliness in the work area.

Key Requirements experience: Proven kitchen experience, often moving up from a Chef de Partie (CDP) role with solid expertise in Chinese techniques.

Technical Skills: Deep practical knowledge of wok cooking, regional flavor profiles, sauces, and specialized preparations.

Soft Skills: Good communication, leadership under pressure, and the ability to work in a fast-paced environment

Pay: ₹50,000.00 - ₹62,978.07 per month

Experience:

- Sous chef: 5 years (Required)
- Chinese: 4 years (Required)

Work Location: In person

📌 Chinese sous chef (India)
🏢 Delhi Job Placement
📍 India