Pan Asian Sous Chef
A Pan-Asian Sous Chef acts as the second-in-command of an Asian-focused kitchen, managing daily operations, staff supervision, and inventory, while specializing in multi-regional cuisines like Chinese, Japanese, Thai, and Southeast Asian cooking.
Core Responsibilities
Kitchen Operations: Run daily prep and service lines, expediting orders and ensuring consistency across diverse Pan-Asian stations (wok, sushi, dim sum, or grill).
- Staff Leadership
- Train, schedule, mentor, and supervise line cooks and junior kitchen staff.
- Menu & Recipe Execution
- Assist the Executive or Head Chef in developing and standardizing Pan-Asian recipes, platings, and daily specials.
- Inventory & Cost Control
- Monitor stock levels, handle supplier ordering, track food waste, and maintain target food/labor costs.
- Safety & Sanitation
- Enforce local health codes, HACCP guidelines, and strict kitchen hygiene standards.
Required Skills & Qualifications
Culinary Expertise: Deep mastery of Asian cooking techniques (such as wok tossing, knife skills for sashimi, and complex spice/sauce balancing) combined with general culinary science.
- Experience
- Typically 3 to 8 years of formal kitchen experience, with at least 2–3 years in a supervisory or junior sous chef role.
- Education
- A culinary arts degree or diploma in hotel management (B.H.M) is frequently preferred.
- Soft Skills
- Strong multitasking, crisis management, clear communication, and team motivation under high-pressure service hours.
Apply on 9873416462 on whats app only! no calls strictly!
Salary will be competitve as per market range!
- Pay
- ₹40,000.00 - ₹55,000.00 per month
Benefits
Food provided
- Work Location
- In person
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