Prepare authentic Chinese and South Indian dishes to consistent standards
Lead mise en place; manage line efficiency and timing
Ensure taste, presentation, and portion control
Support inventory, cost control, and wastage reduction
Maintain strict hygiene/food safety (e.g., HACCP practices)
Collaborate with service team; train junior staff when needed
Requirements
Proven experience in Chinese and/or South Indian cuisine
Proficiency with wok cooking, sauces, curries, grills/griddles
Strong time management and communication skills
Commitment to cleanliness and safety
Responsibilities
Hand-make layered porotta (Malabar style) at volume
Roll, fold, and griddle to achieve consistent flaky texture
Assist with dough prep and station setup/clean-down
Requirements
Previous porotta-making experience is required
Speed, consistency, and attention to hygiene
What We Offer (Both Roles)
Competitive salary (based on experience)
Staff meals
Growth opportunities in a high-volume kitchen
Job Types: Full-time, Permanent
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