Master authentic Chinese cooking techniques, including stir-frying, steaming, and braising, essential for delivering genuine flavors.

Procure high-quality ingredients from local Indian markets and specialized suppliers to ensure freshness and authenticity.

Develop and adapt Chinese recipes to suit the Indian palate, balancing traditional flavors with local preferences.

Manage kitchen operations efficiently, including inventory control, food preparation, and maintaining hygiene standards.

Train and supervise kitchen staff in Chinese cooking methods and food safety protocols to maintain consistent quality.

Create innovative and appealing menu items, incorporating seasonal ingredients and culinary trends to attract customers.

Ensure compliance with food safety regulations and hygiene standards to provide a safe dining experience for customers.

Monitor food costs and minimize waste to maximize profitability while maintaining quality standards.

Collaborate with restaurant management to plan menus, set pricing, and promote Chinese cuisine effectively.

Maintain kitchen equipment and ensure proper functioning to prevent disruptions in food preparation.

Stay updated with the latest culinary trends and techniques in Chinese cuisine through continuous learning and professional development.