Pan-asian Chef

The job description of the Pan-Asian Chef De Partie typically involves assisting the executive chef/ Sous Chef in overseeing all aspects of kitchen operations in our culinary establishment. Here are some key responsibilities:
**1. Culinary Management**: Collaborating with the executive chef to develop menus, recipes, and food presentation techniques. Ensuring that the quality, taste, and presentation of dishes are maintained at a high standard.

Cuisines - Chinese/ Indo-Chinese/ Japanese/ Thai/ Malaysian/ Korean

**2. Kitchen Operations**: Supervising and coordinating the work of kitchen staff, including chefs, cooks, and other culinary personnel. Managing food preparation, cooking, and plating processes to meet customer expectations and adhere to food safety and sanitation standards.

**3. Menu Development**: Assisting in creating and designing new menu items based on culinary trends, customer preferences, and ingredient availability. Ensuring a diverse and innovative menu selection that aligns with the establishment’s concept and target market.

**4. Staff Training and Development**:Conducting training sessions for kitchen staff to enhance their culinary skills, knowledge of recipes, and adherence to proper cooking techniques. Monitoring staff performance, providing feedback, and assisting in their professional growth.

**5. Inventory and Cost Control**:Assisting in inventory management, including ordering supplies, monitoring stock levels, and minimizing food waste. Collaborating with the executive chef to develop cost-effective strategies while maintaining high-quality standards.

**6. Kitchen Safety and Hygiene**: Ensuring compliance with food safety regulations and implementing proper hygiene practices in the kitchen. Training staff on safe food handling, equipment usage, and maintaining cleanliness in work areas.

**7. Collaborative Communication**: Maintaining effective communication and coordination with the executive chef, kitchen staff, and other departments within the establishment. Working closely with the executive chef to plan and execute special events, promotions, and catering functions.

Overall, as a section head, you play a vital role in supporting the executive chef and sous chef and ensuring the smooth and efficient operation of the culinary department while upholding the establishment’s culinary standards and customer satisfaction.

**Job Types**: Full-time, Regular / Permanent

**Salary**: From ₹26,000.00 per month

**Benefits**:

- Food provided
- Provident Fund

Schedule:

- Day shift
- Evening shift
- Morning shift
- Night shift
- Rotational shift
- Weekend availability

**Experience**:

- total work: 1 year (preferred)

**Speak with the employer**
+91 8695299998