Chinese Head Chef

Head Chef – Indo-Chinese Cuisine

Position Overview

We are seeking an experienced and passionate Head Chef specializing in Indo-Chinese cuisine to lead our kitchen operations. The ideal candidate will be responsible for menu development, maintaining food quality, managing kitchen staff, and ensuring smooth day-to-day operations while delivering consistent, high-quality dishes.

Key Responsibilities

1. Kitchen Leadership & Management

Lead, train, and supervise kitchen staff including sous chefs, line cooks, and helpers

Maintain discipline, hygiene, and efficiency in the kitchen

Schedule staff shifts and manage team productivity

2. Menu Planning & Development

Design and update Indo-Chinese menu offerings (e.g., Hakka noodles, Manchurian, chilli chicken, schezwan dishes)

Introduce new dishes and seasonal specials

Standardize recipes and portion sizes for consistency

3. Food Quality & Presentation

Ensure all dishes meet quality, taste, and presentation standards

Monitor food preparation and plating before service

Maintain consistency across dine-in and delivery orders

4. Inventory & Cost Control

Manage stock levels, ordering, and vendor coordination

Control food costs, wastage, and portioning

Ensure proper storage and rotation of ingredients (FIFO method)

5. Hygiene & Compliance

Maintain strict hygiene and sanitation standards as per FSSAI guidelines

Ensure kitchen cleanliness, pest control, and safety protocols

Conduct regular checks on equipment and storage areas

6. Operations & Coordination

Work closely with management for daily operations and planning

Coordinate with service staff for smooth order flow

Handle high-pressure service periods efficiently

Requirements

Proven experience as a Head Chef or Senior Sous Chef in Indo-Chinese cuisine

Strong knowledge of sauces, wok cooking, and high-volume kitchen operations

Leadership and team management skills

Ability to maintain consistency under pressure

Knowledge of food costing and inventory control

Preferred Qualifications

Experience in standalone restaurants or high-volume kitchens

Familiarity with POS systems and kitchen order systems (KOT)

Creativity in menu innovation and plating