Chinese Chef de Cuisine – Sichuan specialist

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. 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. · 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. · 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.