PAN Asian Chef

Job Summary

The PAN Asian Chef is responsible for preparing and presenting authentic and innovative Pan-Asian cuisine, ensuring high food quality, consistency, and hygiene standards. The role includes menu planning, kitchen operations, and team coordination to deliver an exceptional dining experience.

Key Responsibilities

• Prepare and cook Pan-Asian cuisines (Chinese, Thai, Japanese, Korean, Malaysian, etc.)
• Design and develop menus, recipes, and food presentations
• Ensure taste, quality, and consistency of all dishes
• Manage kitchen operations related to Pan-Asian section
• Maintain food safety, hygiene, and sanitation standards
• Control food cost, portioning, and wastage
• Coordinate with purchase and stores for ingredients
• Train and supervise kitchen staff and commis chefs
• Ensure proper mise en place and kitchen discipline
• Follow hotel/restaurant SOPs and safety standards
• Innovate new dishes and seasonal specials

Required Skills & Competencies

• Strong knowledge of Pan-Asian cooking techniques and ingredients
• Expertise in wok cooking, sushi, dim sum, curries, and sauces (as applicable)
• Ability to manage time and kitchen workflow
• Creativity and attention to detail
• Team leadership and training skills

Qualifications

• Diploma or Certification in Culinary Arts
• 3–7 years experience as a Pan-Asian Chef in hotels or specialty restaurants

Preferred Experience

• Experience in fine dining or specialty Pan-Asian restaurants
• Knowledge of food costing and inventory control

Job Type: Full-time

Pay: ₹65,000.00 - ₹72,000.00 per month

Work Location: In person