Pan Asian Commis Chef

Job Summary

The Pan-Asian Sous Chef is responsible for supporting the Head Chef in managing the daily kitchen operations, maintaining food quality and consistency, and delivering authentic Pan-Asian cuisine. The role requires strong expertise in Asian cooking techniques, including Chinese, Japanese, Thai, Korean, and Southeast Asian cuisines, along with excellent leadership, food safety, and cost-control skills.

Key Responsibilities1. Food Production and Culinary Operations

• Assist the Head Chef in planning, preparing, and executing Pan-Asian menus.
• Supervise daily food preparation and service across assigned kitchen sections.
• Ensure authentic flavours, presentation, portion sizes, and consistency in all dishes.
• Demonstrate expertise in wok cooking, stir-frying, steaming, grilling, sushi preparation, noodle preparation, and Asian sauces.
• Develop new dishes, seasonal menus, and daily specials in coordination with the Head Chef.
• Ensure timely food delivery during à la carte, buffet, banquet, and live cooking operations.

2. Kitchen Supervision and Team Management

• Supervise and train Commis Chefs, Demi Chefs, and other kitchen team members.
• Allocate daily duties and ensure efficient coordination between kitchen sections.
• Conduct pre-service briefings and monitor team performance during service.
• Maintain discipline, grooming, hygiene, and professional standards within the kitchen.
• Support recruitment, onboarding, coaching, and skill development of kitchen staff.

3. Quality Control and Food Safety

• Maintain high standards of food quality, taste, texture, and presentation.
• Ensure compliance with food safety, sanitation, hygiene, and HACCP procedures.
• Monitor receiving, storage, thawing, preparation, and cooking temperatures.
• Ensure correct labelling, date marking, FIFO practices, and stock rotation.
• Check the quality and freshness of seafood, meats, vegetables, noodles, rice, and imported Asian ingredients.

4. Inventory and Cost Control

• Monitor kitchen inventory and maintain appropriate stock levels.
• Assist with food costing, recipe costing, portion control, and yield management.
• Minimise food wastage and ensure effective utilisation of ingredients.
• Coordinate with purchasing and stores teams to source quality ingredients.
• Conduct regular stock checks and support monthly inventory procedures.

5. Kitchen Administration

• Assist in preparing duty rosters, production schedules, and daily mise en place plans.
• Maintain standard recipes, preparation sheets, and kitchen records.
• Monitor kitchen equipment and report maintenance requirements.
• Ensure smooth communication with service staff, stewarding, stores, and other kitchen departments.
• Support the Head Chef in achieving guest satisfaction, operational efficiency, and departmental financial targets.

Qualifications and Experience

• Diploma or degree in Culinary Arts, Hotel Management, or an equivalent qualification.
• Approximately 4–6 years of professional kitchen experience, preferably with experience in a supervisory role.
• Strong knowledge of Pan-Asian cuisine and Asian cooking techniques.
• Previous experience in a premium hotel, upscale restaurant, or high-volume specialty kitchen is preferred.
• Knowledge of food safety standards, kitchen costing, inventory management, and team supervision.

Required Skills and Competencies

• Strong culinary skills and attention to detail.
• Leadership, communication, and team-building abilities.
• Creativity in menu development and food presentation.
• Knowledge of Asian ingredients, condiments, spices, and flavour profiles.
• Ability to work under pressure and manage multiple kitchen priorities.
• Strong commitment to hygiene, consistency, and guest satisfaction.

Key Performance Indicators (KPIs)

• Food quality and consistency.
• Guest satisfaction and feedback.
• Food cost and wastage control.
• Hygiene and food safety audit scores.
• Kitchen productivity and service efficiency.
• Team training and performance.
• Compliance with standard recipes and portion controls.

Pay: ₹10,000.00 - ₹25,000.00 per month

Benefits:

• Flexible schedule
• Food provided
• Provident Fund

Work Location: In person