A Pan Asian Sous Chef acts as the second-in-command, overseeing daily kitchen operations, supervising staff, and ensuring high-quality, authentic preparation of dishes from across Asia. Key duties include menu development, inventory management, ensuring food safety compliance, and training junior staff, typically requiring 10 years of experience.
Key Responsibilities
- Kitchen Leadership: Assist the Executive Chef in managing daily operations and leading the brigade, stepping in as needed to supervise stations, manage service flow, and ensure high-pressure, fast-paced performance.
- Culinary Excellence & Specialization: Ensure consistency, correct portioning, and quality across all Pan-Asian dishes based on standard recipes.
- Menu & Cost Control: Collaborate on menu planning, seasonal specials, and food cost management, aiming to minimize waste.
- Staff Mentorship: Train, mentor, and coach junior kitchen staff (Demi Chefs, Commis) to improve skills and ensure adherence to safety standards.
- Quality & Safety Compliance: Maintain strict food hygiene, sanitation standards (e.g., HACCP), and equipment maintenance.
Requirements
- Experience: Minimum 10 years in a professional kitchen with specific experience in Pan-Asian cuisine.
- Technical Skills: Deep knowledge of diverse Asian cooking techniques (wok cooking, sushi preparation, curries, etc.).
- Leadership: Strong team management, communication, and interpersonal skills.
- Education: Diploma in Culinary Arts or related field is often preferred.
- Flexibility: Ability to work shifts, including weekends and holidays.
Pay: ₹50,000.00 - ₹55,000.00 per month
Benefits:
- Flexible schedule
- Food provided
- Health insurance
- Leave encashment
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
