Continental & Chinese Chef

Key Responsibilities

Cooking & Quality

• Prepare Continental dishes — pasta, grilled/club sandwiches, burgers, wraps & rolls, garlic bread, fries & loaded fries, nachos, Maggi — to standard recipe and presentation.

• Prepare Indo-Chinese dishes — Hakka & Schezwan noodles, fried rice, momos (steamed/fried/tandoori), Manchurian, chilli paneer/potato, spring rolls, and soups (Manchow, Hot & Sour).

• Keep taste, portion size, and plating consistent on every single order.

• Cook to speed during peak college hours without dropping quality.

Kitchen Operations

• Daily mise en place so the kitchen is service-ready before opening.

• Track ingredient stock; raise daily/weekly indents and flag low items early.

• Control portions and minimise wastage to protect food cost.

• Keep equipment clean and working; report faults promptly.

Hygiene & Safety

• Follow FSSAI hygiene and food-safety standards at all times.

• Keep kitchen, storage, and prep areas clean and organised.

• Ensure proper storage, labelling, and FIFO of ingredients.

Menu & Coordination

• Help standardise recipes and suggest new/seasonal items suited to a student crowd and café budget.

• Coordinate smoothly with the counter/service team for fast order turnaround.

Requirements

• 3–6 years’ experience as a cook/chef in a café, QSR, cloud kitchen, or restaurant.

• Strong hands-on skill in both Continental and Indo-Chinese cuisine.

• Proven speed and consistency in a high-volume, quick-service setting.

• Working knowledge of kitchen hygiene, food safety, and basic cost/portion control.

• Reliable, punctual, clean, and calm under rush.

• Able to work on-site in Sector 125, Noida (local / nearby candidates preferred).

Good to Have

• Experience cooking for a young / student customer base.

• An eye for attractive, social-media-friendly plating.

• Basic grill/tandoor or pizza-oven handling.

• Ability to train and supervise 1–2 kitchen helpers.