Summary

The Chef de Cuisine - Chinese Cuisine will lead the Chinese culinary identity at AnnaMaya, creating authentic, flavor-driven comfort food that complements Delhi local favorites, regional Indian specialties and the restaurant tea program.

This is a visible culinary leadership role. The successful candidate will combine traditional Chinese technique with operational discipline, guest engagement, commercial understanding and the ability to train a team to deliver consistency across busy service periods.

Key responsibilities

Culinary leadership and menu identity

.Lead the Chinese cuisine direction, standards, recipe development and culinary identity for AnnaMaya.

.Create authentic Chinese comfort-food dishes that are memorable, repeatable and commercially successful.

.Build menus around strong technique: wok, dim sum, dumplings, noodles, broths, steaming, roasting, braising, claypots and sauces.

.Develop seasonal specials, sharing dishes, family-style moments, festival menus and tea-led dining activations.

.Maintain consistency in flavor, seasoning, texture, portioning, garnish, temperature and presentation.

.Create dishes that respect Chinese culinary roots while understanding Delhi guest preferences.

Operations and service execution

.Manage daily Chinese kitchen operations across mise en place, service, closing, storage and follow-up.

.Ensure the kitchen is ready for high-volume lunch and dinner service with clear section plans and production par levels.

.Supervise receiving, storage and quality control for Chinese ingredients, sauces, spices, teas, noodles, wrappers, seafood, meats and fresh produce.

.Maintain recipe cards, production sheets, pickup charts, allergen notes, costing sheets and photo standards.

.Coordinate with the Executive Chef, Indian kitchen leads, stewarding, service and purchasing teams to ensure seamless operations.

.Support banquets, events, festive menus and private dining where Chinese cuisine is required.

Guest experience and storytelling

.Create moments that bring the Chinese kitchen to life through live wok work, dumpling, noodle, broth, tea or sharing-table experiences where appropriate.

.Engage confidently with guests, explain dishes with warmth and respond to preferences or dietary needs.

.Work with front-of-house to build clear dish stories, service notes and table recommendations.

.Collaborate with marketing and F&B leadership on food festivals, chef-led events, tea dinners and social-media-ready food moments.

Tea and beverage collaboration

.Partner with the beverage team on pairing Chinese dishes with fine Asian and Indian teas.

.Support the development of signature boozy tea creations through flavor matching, garnish ideas, snacks and pairing menus.

.Contribute to tea-led dining moments such as jasmine tea with steamed seafood, oolong with roasts, pu-erh with braises or Indian tea pairings with desserts and snacks.

Team leadership

.Recruit, train, mentor and inspire the Chinese kitchen team.

.Build section-level skill in wok timing, knife work, steaming, dumpling folding, noodle handling, sauce work, seasoning and pickup discipline.

.Create a professional kitchen culture built on respect, speed, cleanliness, consistency and curiosity.

.Maintain strong communication with front-of-house and other kitchen departments.

.Lead by example during busy service periods and handle performance conversations constructively.

Financial, administrative and compliance responsibilities

.Manage food cost, wastage, yield, portioning and menu profitability for Chinese cuisine.

.Support forecasting, ordering, inventory, supplier checks and budget planning.

.Ensure HACCP, hygiene, sanitation, fire, health and safety standards are followed at all times.

.Review guest feedback, audit findings and quality issues, then implement practical improvements.

.Maintain accurate documentation for recipes, costing, production, cleaning, training and food safety.

Qualifications

.Proven leadership in Chinese cuisine, ideally as CDC, Executive Chinese Chef, Head Chef or Senior Sous Chef in a premium restaurant or luxury hotel.

.Strong ability across wok, dim sum or dumplings, noodles, broths, steaming, roasting, claypots, braises, sauces and stocks.

.Comfort with high-volume operations, recipe discipline, cost control, training and guest interaction.

.Authentic Chinese culinary grounding with the confidence to make the food approachable for Delhi diners.

.Strong conversational English and a collaborative, guest-aware leadership style.

Chinese Chef de Cuisine – Sichuan specialist