Kitchen Leadership: Manage daily operations of the Chinese kitchen, enforcing portion controls, cooking techniques, and authentic flavor profiles.
Station Mastery: Oversee specialized Chinese kitchen sections, including the Wok station, Dim Sum production, Roast/BBQ meats, and Chopper station.
Menu Development: Assist in creating and costing authentic and up-to-date Chinese menus, banquets, and seasonal specials.
Staff Supervision: Schedule, train, and mentor CDPs, Commis, and stewarding staff in wok handling, knife skills, and food safety.
Inventory & Ordering: Manage stock levels, place daily food orders, minimize waste, and maintain targeted food cost percentages.
Quality & Hygiene: Inspect ingredients for freshness, oversee kitchen cleanliness, and strictly enforce HACCP and local health codes.
📌 Walk In Sous Chef / Cdp/dcdp / Commis Chinese New Delhi (India)
🏢 Hotel Queen Road
📍 India
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