Organization- Andaz Delhi
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.
