Pan Asian Chef

Job Summary:

The Pan Asian Demi Chef de Partie is responsible for preparing and presenting authentic Asian dishes — including Chinese, Thai, Japanese, Korean, and other regional cuisines — as per restaurant standards. The role requires excellent culinary skills, knowledge of Asian ingredients, and the ability to maintain consistency, taste, and presentation while ensuring hygiene and safety in the kitchen.

Key Responsibilities:

1. Food Preparation & Cooking

• Prepare mise-en-place for the Pan Asian section, including sauces, marinades, vegetables, and proteins.
• Cook and present dishes such as dim sum, noodles, sushi, stir-fries, curries, and grilled items.
• Follow standard recipes, portion sizes, and plating guidelines to maintain quality and consistency.
• Support the Chef de Partie in menu planning, buffet setup, and à la carte service.

2. Quality & Hygiene Standards

• Ensure all food items are prepared as per the established hygiene and safety standards.
• Monitor food freshness, storage, and proper labeling of ingredients.
• Follow HACCP and FSSAI regulations for food safety and sanitation.
• Maintain cleanliness of workstations and kitchen equipment at all times.

3. Teamwork & Coordination

• Coordinate with other sections (hot kitchen, cold kitchen, pastry, etc.) for smooth service.
• Assist junior cooks and commis in training and food preparation.
• Communicate effectively with service staff to ensure timely food delivery.

4. Menu Development & Creativity

• Contribute innovative ideas for Pan Asian menu items and fusion dishes.
• Stay updated with culinary trends, new ingredients, and modern cooking techniques.
• Assist in food tastings, promotions, and themed nights.

5. Inventory & Cost Control

• Monitor ingredient usage and help reduce food wastage.
• Report shortages or maintenance issues to the Chef de Partie.
• Assist in stock rotation and maintaining par levels.

Employer Requirements:

Education:

• Diploma or Degree in Culinary Arts / Hotel Management
• Specialized training or certification in Asian or Oriental cuisine preferred

Experience:

• 2–4 years of experience in a Pan Asian kitchen (hotel, resort, or fine dining restaurant)

Skills & Competencies:

• Strong knowledge of Asian cooking styles (Chinese, Thai, Japanese, Korean, etc.)
• Excellent knife skills and wok-handling techniques
• Understanding of sauces, condiments, and flavor balance typical of Asian cuisine
• Team-oriented with multitasking ability
• Attention to detail and passion for quality presentation

Personality Traits:

• Creative and disciplined
• Calm under pressure and adaptable
• Strong sense of hygiene and professionalism

Job Type: Full-time

Pay: ₹20, ₹35,000.00 per month

Work Location: In person