Pan Asian Cdp

The Pan Asian Sous Chef is responsible for overseeing the Pan Asian kitchen within the resort, ensuring a high standard of authentic flavors, presentation, and quality. This role requires a creative and detail-oriented chef with a strong background in Asian cuisine who can lead and inspire a kitchen team. The Pan Asian Sous Chef will play a key role in menu creation, food preparation, and maintaining health and safety standards, while delivering an exceptional dining experience for our guests.

**Key Responsibilities**:

- **Menu Development and Execution**:

- Collaborate with the Executive Chef to design, develop, and update menus for the Pan Asian section, incorporating fresh, seasonal ingredients.
- Ensure dishes are authentically prepared and presented with the utmost attention to detail.
- Create unique fusion dishes, staying attuned to food trends and guest preferences.
- **Kitchen Operations**:

- Oversee daily kitchen operations, including food preparation, inventory management, and ensuring a smooth workflow.
- Monitor quality control and consistency in all dishes served, maintaining resort standards and guest satisfaction.
- Ensure adherence to health and safety regulations, maintaining a safe, clean, and organized kitchen environment.
- **Team Management**:

- Supervise and guide kitchen staff, providing training, mentorship, and constructive feedback.
- Schedule shifts and manage the kitchen team, ensuring optimal productivity and teamwork.
- Encourage a culture of collaboration, creativity, and passion within the kitchen.
- **Inventory and Cost Control**:

- Assist in managing inventory and sourcing quality ingredients specific to Asian cuisine, while maintaining budget and cost controls.
- Work with vendors to ensure a consistent supply of fresh, high-quality ingredients.
- Monitor and control food waste, ensuring cost-effective use of resources.
- **Guest Relations**:

- Occasionally interact with guests, answering questions about menu items, special requests, and dietary preferences.
- Gather feedback to continuously improve menu offerings and guest experience.
- **Health, Safety, and Compliance**:

- Maintain the highest standards of hygiene, food safety, and sanitation within the kitchen.
- Ensure all culinary team members comply with local and resort health regulations.

**Qualifications**:

- Proven experience as a Sous Chef or similar role in Pan Asian or Asian-fusion cuisine.
- Culinary degree or formal training in Asian cuisine preferred.
- Strong knowledge of Japanese, Chinese, Thai, Vietnamese, Korean, and other Pan Asian cooking techniques and ingredients.
- Proficient in kitchen management, menu planning, and food cost control.
- Excellent leadership skills and ability to work in a high-pressure environment.
- Exceptional creativity, attention to detail, and a passion for culinary excellence.

**Working Conditions**:

- Able to work long hours and stand for extended periods in a high-paced environment.
- Must be willing to work on weekends, holidays, and other peak times.
- Ability to lift heavy items as needed and maintain a physically active role.

**Compensation**: Competitive salary based on experience, with benefits, and resort privileges.

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

Pay: ₹30,000.00 - ₹40,000.00 per month

**Benefits**:

- Food provided
- Internet reimbursement

Schedule:

- Rotational shift

Supplemental Pay:

- Commission pay
- Performance bonus
- Quarterly bonus

Work Location: In person