Company Description Aldovia Resort & Convention is a premium destination set on seventy acres in Swiss Town, Bengaluru, just ten minutes from Kempegowda International Airport. The property is designed to host large-scale conventions, conferences, grand weddings, and corporate retreats while maintaining a strong focus on craftsmanship and seamless guest experiences. Aldovia also serves as a leisure escape, featuring landscaped grounds, five distinct dining venues, a full-service spa, and thoughtfully designed rooms for rest and restoration. Guided by the ethos Where Grace Finds You, the resort aims to offer guests an environment where they can slow down, recharge, and reconnect with themselves. Team members are part of a hospitality culture that values invisible effort, elegance in service, and memorable experiences.
Role Description The Chinese Chef (Commis) is a full-time, on-site role based at Aldovia Resort & Convention in Bengaluru. This role focuses on preparing, cooking, and presenting Chinese cuisine to established standards, including mise en place, hot and cold preparations, and support for live counters or banquets. The chef will follow recipes and portion controls, maintain high standards of food safety and hygiene, and ensure consistency in taste and presentation across all service periods. Day-to-day responsibilities include supporting senior chefs, assisting with inventory and ingredient preparation, maintaining cleanliness and organization in the kitchen, and coordinating with the service team to deliver timely orders. The Chinese Chef (Commis) will contribute to new menu ideas, respond to guest preferences where applicable, and uphold Aldovia's commitment to quality and experiential dining.
Qualifications
- Culinary skills in Chinese cuisine, including wok cooking, dim sum or stir-fry preparation, and basic sauce and stock production.
- Strong kitchen operations capabilities, such as mise en place management, portion control, and coordination during high-volume service.
- Knowledge of food safety and hygiene standards, including safe handling, storage, and sanitation practices in a professional kitchen.
- Teamwork and communication skills for collaborating with chefs, stewards, and service staff in a fast-paced environment.
- Ability to follow recipes, standard operating procedures, and executive chef instructions with attention to detail and consistency.
- Prior experience as a Commis Chef or equivalent role in hotel, resort, or restaurant kitchens; exposure to banqueting operations is an advantage.
- Professional culinary training or certification from a recognized institute is preferred.
- Flexibility to work shifts, weekends, and holidays as per operational requirements, and a strong customer-service mindset.
