Chinese Cuisine Head Chef

Make My Restaurant; Patiala District; On-site; INR 1,00,000 - 4,50,000; Full time

Job summary

A dining establishment located in Patiala District is looking for a skilled Chinese Head Chef to oversee the kitchen operations. The ideal candidate will have expertise in preparing authentic Chinese dishes and managing kitchen staff. Responsibilities include menu planning, ensuring food quality, and innovating new dishes. The role requires strong skills in Chinese cuisine, leadership, and basic English communication.

Responsibilities

• Plan and prepare a wide range of Chinese dishes including starters, soups, noodles, rice, and gravies.
• Maintain authenticity and consistency in taste, texture, and presentation.
• Manage daily kitchen operations, ensuring smooth workflow and timely service.
• Train and supervise junior kitchen staff.
• Control food costs, minimize wastage, and manage inventory efficiently.
• Ensure hygiene, cleanliness, and compliance with food safety standards.
• Innovate and introduce new dishes or variations to attract customers.
• Coordinate with management for menu planning and special events.

Skills

Strong command over Chinese cuisine (Hakka, Sichuan, Cantonese, etc.)

Ability to work independently

Skilled in wok handling

Leadership qualities

Basic English communication

Knowledge of hygiene and food safety practices

Fast, organized, and quality-focused

Job description

We are looking for a skilled and passionate Chinese Head Chef who can take full charge of the Chinese kitchen operations. The ideal candidate should have expertise in authentic Chinese cuisine preparation and presentation, along with the ability to manage kitchen staff, maintain quality standards, and develop innovative menu items.

This is a hands-on role for someone who enjoys creating delicious, well-presented dishes and maintaining consistency in taste and hygiene.

Key Responsibilities

• Plan and prepare a wide range of Chinese dishes including starters, soups, noodles, rice, and gravies.
• Maintain authenticity and consistency in taste, texture, and presentation.
• Manage daily kitchen operations, ensuring smooth workflow and timely service.
• Train and supervise junior kitchen staff.
• Control food costs, minimize wastage, and manage inventory efficiently.
• Ensure hygiene, cleanliness, and compliance with food safety standards.
• Innovate and introduce new dishes or variations to attract customers.
• Coordinate with management for menu planning and special events.

Required Skills & Attributes

• Strong command over Chinese cuisine (Hakka, Sichuan, Cantonese, etc.).
• Ability to work independently and manage kitchen operations.
• Skilled in wok handling, seasoning balance, and sauce preparation.
• Leadership qualities and team management skills.
• Basic English communication.
• Knowledge of hygiene and food safety practices.
• Fast, organized, and quality-focused.