18 Asian Cuisine Jobs

As a well-experienced Chef de Partie (CDP) specializing in Asian, Indian Curry, and Tandoor cuisine, you will be required to have a minimum of 2 years of relevant experience. This is a full-time position that requires you to work in person at the designated location. **Key Responsibilities:** - Prepare and cook dishes according to the specific requirements of Asian, Indian Curry, and Tandoor cuisine - Assist in creating new recipes and menu items - Maintain cleanliness and organization in the kitchen - Ensure food quality and presentation meet the standards set by the establishment - Collaborate with the team to ensure smooth kitchen operations **Qualifications Required:** - Minimum of 2 years of experience as a Chef de Partie specializing in Asian, Indian Curry, and Tandoor cuisine - Strong knowledge and skills in cooking techniques specific to the mentioned cuisines - Ability to work efficiently in a fast-paced kitchen environment - Good communication and teamwork skills Please note that this is a brief summary of the job description.,

As a Commi chef, your responsibilities will include preparing a variety of dishes with high quality and delicious taste. You will be required to maintain cleanliness and tidiness in the kitchen area, as well as demonstrate proficiency in cutting vegetables and fruits. Previous experience as a Commi chef is preferred, with a background in Chinese, Asian, Mediterranean, Italian, or European cuisine. This is a full-time, permanent position with the benefit of food provided. The ideal candidate should have at least 1 year of total work experience in a similar role. Please note that reliable commuting or plans to relocate to Guwahati, Assam are required for this role.,

Role & responsibilities Menu & Culinary Innovation Develop, design, and update menus for lounge bar, banquets, and special events. Create Modern Indian, Continental, Asian, and fusion dishes aligned with current food trends. Innovate seasonal and event-specific menus in coordination with the management & marketing team. 2. Kitchen Operations Management Supervise and coordinate all kitchen activities including food preparation, cooking, and presentation. Establish and maintain recipe standardization & portion control to ensure consistency. Implement kitchen SOPs for efficiency and hygiene. 3. Team Leadership & Training Lead, train, and motivate kitchen staff (Sous Chefs, CDPs, Commis, Helpers). Conduct regular training sessions on new recipes, plating styles, and hygiene practices. Schedule staff shifts and ensure discipline and teamwork. 4. Quality & Hygiene Control Maintain the highest standards of food quality, taste, and presentation. Ensure compliance with FSSAI and other food safety standards. Monitor kitchen cleanliness, storage, and waste management. 5. Cost & Inventory Management Manage kitchen budgets, food cost, and wastage control. Forecast, order, and maintain raw material inventory with proper vendor coordination. Negotiate with suppliers for best quality and pricing. 6. Coordination & Guest Experience Collaborate with service staff for smooth coordination during operations and events. Interact with guests (when required) to receive feedback and enhance guest satisfaction. Preferred candidate profile 812 years of culinary experience with at least 3–5 years in a leadership role. Expertise in Modern Indian, Continental & Asian cuisines ; knowledge of Tandoor and fusion menus is a plus. Strong leadership, creativity, and ability to handle high-pressure service. Knowledge of food cost control, vendor management, and kitchen administration. Hands-on and passionate about food trends, plating styles, and customer satisfaction.

As an Asian Chef specializing in Pan-Asian cuisine, you will be responsible for creating authentic and fusion dishes from various Asian regions such as Chinese, Thai, Vietnamese, and Japanese. Your role will involve menu development, food preparation, inventory management, ensuring food safety and hygiene standards, team management, cost control, and portion management. You will be expected to develop innovative Asian dishes, contribute to menu planning, and prepare a wide range of Asian dishes using traditional cooking techniques. Additionally, you will be responsible for sourcing high-quality ingredients, managing kitchen inventory, and reducing wastage. In this senior role, you will supervise junior kitchen staff, ensure compliance with food safety standards, maintain cleanliness in the kitchen, and oversee kitchen operations during service hours to ensure efficiency and quality. It is essential to have 3 to 5 years of experience in a professional kitchen with a focus on Asian cuisines, strong knowledge of regional Asian cooking techniques, and a diploma in Culinary Arts or Hotel Management. The ideal candidate should possess excellent management skills, proficiency in Asian cuisines, food safety knowledge, team management abilities, inventory management expertise, menu development skills, and proficiency in Japanese and Chinese cuisines. Cost control, food preparation, and a professional and cooperative attitude are also essential for this role. Freshers are not eligible for this position.,

Food Preparation: Wash, peel, chop, and cut fruits, vegetables, and other ingredients as directed by senior chefs. Cooking & Plating: Prepare and cook basic dishes, sauces, and seasonings, and assist with plating meals according to established standards. Inventory Management: Monitor stock levels, receive deliveries, and ensure food items are properly stored, labeled, and dated. Kitchen Cleanliness: Maintain a clean and organized workstation, adhere to hygiene regulations, and assist with kitchen cleaning and maintenance. Food Safety: Follow strict food safety and hygiene standards to ensure all food meets quality and safety requirements. Team Support: Assist other chefs and team members as needed, particularly during busy periods or emergencies. Learning & Development: Learn essential culinary techniques, gain experience with kitchen equipment, and develop a foundational understanding of kitchen operations.

We are launching a health focused terrace cafe near Manyata tech park. What makes us different is that we have a - Bold nutrition-driven focused menu - Beautiful open air terrace vibes - Start of something new Required Candidate profile Please share your CV

Sous Chefs oversee food preparation and cooking in establishments like restaurants and hotels, and they help with the hiring and training of new kitchen staff. To succeed in this job, a candidate must be able to effectively undertake the following day-to-day duties and responsibilities: Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef

As a Multi-Cuisine Executive Chef, you will be leading the culinary team of a brand-new, upscale dining outlet in Surat. Your role involves bringing creativity, consistency, and flair to the kitchen, ensuring a memorable dining experience for our patrons. With a minimum of 5 years of experience in a multi-cuisine kitchen encompassing Indian, Continental, Asian cuisines, you will showcase strong leadership, kitchen management, and team training skills. Your ability to curate and execute creative, well-balanced menus will be instrumental in the success of our culinary offerings. In addition to overseeing food quality, hygiene, and presentation with a hands-on approach, you should hold a minimum Diploma in Culinary Arts or a Bachelors Degree in Hospitality/Culinary. Accommodation and food will be provided, and the salary ranges from 60,000 to 70,000 per month based on experience. By joining our team, you will have the opportunity to be part of a new venture where your vision and creativity are valued. You will lead a talented team in a professionally run kitchen and work in a supportive environment with real growth potential. If you are passionate about the culinary arts and possess the required experience and skills, we invite you to apply directly or send your updated CV to 09879516202. Let's cook up something great together!,

The Pan Asian Sous Chef is responsible for overseeing the Pan Asian kitchen within the resort, ensuring a high standard of authentic flavors, presentation, and quality. You will need to be a creative and detail-oriented chef with a strong background in Asian cuisine who can lead and inspire a kitchen team. Your role will involve playing a key part in menu creation, food preparation, and maintaining health and safety standards to deliver an exceptional dining experience for our guests. You will collaborate with the Executive Chef to design, develop, and update menus for the Pan Asian section, incorporating fresh, seasonal ingredients. It is crucial to ensure that dishes are authentically prepared and presented with the utmost attention to detail. You will also be expected to create unique fusion dishes while staying attuned to food trends and guest preferences. Your responsibilities will include overseeing daily kitchen operations, such as food preparation, inventory management, and ensuring a smooth workflow. Monitoring quality control and consistency in all dishes served, maintaining resort standards and guest satisfaction is essential. You will need to ensure adherence to health and safety regulations to maintain a safe, clean, and organized kitchen environment. As a Pan Asian Sous Chef, you will supervise and guide kitchen staff, providing training, mentorship, and constructive feedback. Scheduling shifts and managing the kitchen team to ensure optimal productivity and teamwork will be part of your role. Encouraging a culture of collaboration, creativity, and passion within the kitchen is also important. You will assist in managing inventory and sourcing quality ingredients specific to Asian cuisine while maintaining budget and cost controls. Working with vendors to ensure a consistent supply of fresh, high-quality ingredients and monitoring and controlling food waste to ensure cost-effective use of resources will be part of your responsibilities. Occasionally interacting with guests, answering questions about menu items, special requests, and dietary preferences will also be expected. Gathering feedback to continuously improve menu offerings and guest experience is crucial for enhancing guest relations. Maintaining the highest standards of hygiene, food safety, and sanitation within the kitchen and ensuring all culinary team members comply with local and resort health regulations is essential for health, safety, and compliance. Qualifications required for this role include proven experience as a Sous Chef or similar role in Pan Asian or Asian-fusion cuisine, a culinary degree or formal training in Asian cuisine is preferred, strong knowledge of Japanese, Chinese, Thai, Vietnamese, Korean, and other Pan Asian cooking techniques and ingredients, proficiency in kitchen management, menu planning, and food cost control, excellent leadership skills, ability to work in a high-pressure environment, exceptional creativity, attention to detail, and a passion for culinary excellence. The working conditions include being able to work long hours and stand for extended periods in a high-paced environment, willingness to work on weekends, holidays, and other peak times, and the ability to lift heavy items as needed and maintain a physically active role. The compensation for this position is a competitive salary based on experience, with benefits, and resort privileges. The application process requires submitting a resume, cover letter, and any relevant portfolio or photos of your work to jagrutiofficial93@gmail.com. This is a full-time, permanent position with benefits such as food provided and internet reimbursement, a rotational shift schedule, performance bonus, and quarterly bonus. The work location is in person.,

Responsibilities: Collaborate with management on cost control & profitability Ensure food safety standards at all times Lead kitchen team, oversee menu development & inventory management Food allowance

We are looking at Executive Chef/Banquet chef having experience in asian/ continental cuisine for India's leading flight catering company s at Kolkata and Goa. Local candidate and Immediate joiners preferred. Five star experience as Sous Chef must,

We Having An Urgent Hiring For Head Chef at Ahmedabad Role & Responsibilities:- we are looking to hire an experienced Chef for our company guest house and request your support in identifying suitable candidates. Position Requirements :- Cuisine Specialization: Asian food , Japanese Food with a strong focus on authentic Taiwanese-style breakfast, lunch, and dinner. Serving Capacity: Should be capable of preparing meals for 12- 15 Taiwanese guests on a daily basis. Required only Male. Additional Responsibilities Guide and lead the Housekeeping and Helper team for smooth guest house management Maintain cleanliness, hygiene, and ensure high hospitality standards for guest accommodation. Candidate Profile : Should have prior experience working in a guest house, hotel, or similar hospitality environment. Must possess leadership qualities and good communication skills. Accommodation & Food will Provide by Company side. Interested Candidate kindly share your updated resume on this mail id- nisha@allianceinternational.co.in Contact Number 9099408000

Overall charge of Outlet Kitchen. Experienced, Creative & passionate. Manage daily operations & Staff to ensure highest quality of cuisine is served and food & labor cost goals met. Supervises Production, Verifies Presentation & Vendor Management Required Candidate profile Required Candidate profile Diploma/Degree in Culinary Arts 5+ yr experience in a back-of-house management Hands-on experience of Indian/Tandoor, Asian/European Significant Experience as a Chef.

Responsibilities: * Prepare continental dishes using culinary skills * Manage inventory through costing and recipe dev * Collaborate with team on menu planning and execution * Ensure food safety standards and staff training Food allowance House rent allowance Accidental insurance

We are seeking a skilled and passionate Chef to join our team. As a Chef, you will be responsible for preparing high-quality food , maintaining consistency, hygiene, & presentation standards.Also, the Chef will be responsible for purchasing & hiring

Cook Asian & Continental dishes Prep stocks, marinades, spice blends Assist in menu & seasonal dish planning Train & guide junior chefs Monitor food quality & waste Ensure hygiene & safety compliance Support cost analysis & reporting Required Candidate profile Culinary Arts graduate with 5+ years experience Expert in Asian & Continental cuisine Skilled in planning menus & managing food cost Strong team leader & trainer Ensures hygiene & quality control

Responsibilities: Collaborate with suppliers on menu development & cost control Ensure food safety standards & customer satisfaction Manage kitchen team & inventory Oversee menu creation, ordering & presentation

Role & responsibilities Prepare and cook a variety of Asian dishes, including appetizers, main courses, and desserts Assist in the preparation of marinades, sauces, and spice blends for Asian specialties Collaborate with other kitchen staff to ensure timely and efficient food preparation Maintain and operate various Asian kitchen equipment and utensils Preferred candidate profile Proven experience (1-2 years) in a professional kitchen, with a focus on Asian cuisine Strong knowledge of Asian cuisine, spices, and flavor profiles Proficiency in various Asian cooking techniques Excellent knife skills and food preparation abilities Understanding of food safety and hygiene standards, with current food safety certification