Pan Asian- Sous Chef

Job Summary

We are looking for an experienced and passionate Sous Chef – Pan Asian Cuisine to support the Head Chef in managing kitchen operations and maintaining high standards of food quality, consistency, hygiene, and presentation. The ideal candidate should have strong expertise in Pan Asian cuisine and experience working in a premium or fine-dining hospitality environment.

Key Responsibilities

• Assist the Head Chef in managing daily kitchen operations.
• Prepare and oversee authentic Pan Asian cuisine including Chinese, Thai, Japanese, Burmese, Korean, and other Asian preparations as required.
• Ensure consistency in taste, quality, portioning, presentation, and plating.
• Supervise and guide CDPs, Commis, apprentices, and trainees.
• Allocate daily duties and ensure smooth workflow within the kitchen.
• Monitor food preparation and ensure recipes and SOPs are followed.
• Ensure proper mise en place and timely preparation for service.
• Maintain high standards of food safety, hygiene, and sanitation.
• Monitor the quality and freshness of raw materials and ingredients.
• Coordinate with the Purchase and Stores teams regarding kitchen requirements.
• Control food wastage and support effective food-cost management.
• Assist in menu development, recipe standardization, and new dish trials.
• Ensure proper storage, labelling, FIFO, and stock rotation of food products.
• Monitor kitchen equipment and report maintenance requirements.
• Ensure compliance with company and food-safety standards.
• Conduct on-the-job training and guide junior kitchen team members.
• Support the Head Chef during high-volume service and special events.
• Maintain discipline, teamwork, and a positive working environment in the kitchen.
• Ensure smooth coordination between the kitchen and F&B service team.

Required Skills

• Strong knowledge of Pan Asian cooking techniques and ingredients.
• Excellent knowledge of food preparation, presentation, and plating.
• Strong leadership and team-management skills.
• Good understanding of food cost, wastage control, and portion control.
• Knowledge of HACCP, food safety, and kitchen hygiene standards.
• Ability to work effectively under pressure during peak operations.
• Good communication and coordination skills.
• Strong attention to detail and consistency.

Educational Qualification

• Diploma/Degree in Hotel Management, Culinary Arts, or a related field.
• Culinary certification will be an added advantage.

Experience

• 5–8 years of relevant culinary experience, with strong exposure to Pan Asian cuisine.
• Previous experience as a Sous Chef / Junior Sous Chef / Senior CDP in a fine-dining restaurant, premium hotel, or high-end Pan Asian restaurant is preferred.
• Experience in managing and training a kitchen team will be an added advantage.

Preferred Candidate Profile

• Strong Pan Asian culinary background.
• Experience in fine dining or premium hospitality preferred.
• Passionate about Asian cuisine and culinary innovation.
• Strong leadership and operational skills.
• Ability to maintain high standards of quality, hygiene, and consistency.

Pay: ₹45,657.17 - ₹55,978.07 per month

Benefits:

• Flexible schedule
• Food provided
• Paid time off
• Provident Fund

Work Location: In person