Sous Chef Pan Asain

The Sous Chef – Pan Asian Cuisine is responsible for supporting the Head Chef in managing kitchen operations, specializing in Pan Asian dishes including Chinese, Thai, Japanese, and other Asian cuisines. The role ensures high-quality food preparation, consistency, hygiene, and efficient kitchen workflow.

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Key Responsibilities:

* Assist the Head Chef in daily kitchen operations and menu execution

* Prepare and oversee authentic Pan Asian dishes (Chinese, Thai, Japanese, etc.)

* Maintain consistency in taste, presentation, and portioning

* Supervise and train junior kitchen staff

* Ensure proper food storage, labeling, and stock rotation (FIFO)

* Monitor inventory levels and coordinate with purchasing team

* Maintain hygiene and food safety standards as per FSSAI guidelines

* Assist in menu planning, costing, and new dish development

* Handle kitchen operations in the absence of the Head Chef

* Ensure timely service during peak hours

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Required Skills & Qualifications:

* Proven experience as a Sous Chef or Senior CDP in Pan Asian cuisine

* Strong knowledge of Asian cooking techniques (wok cooking, sushi basics, dim sum, etc.)

* Leadership and team management skills

* Ability to work under pressure in a fast-paced kitchen

* Knowledge of food safety and hygiene standards

* Good communication and organizational skills

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Preferred Qualifications:

* Diploma/Degree in Hotel Management or Culinary Arts

* Experience in a fine dining or premium casual dining restaurant

* Knowledge of multiple Pan Asian cuisines (Thai, Japanese, Chinese, Korean, etc.)

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Working Conditions:

* Flexible shifts including weekends and holidays

* Fast-paced, high-pressure kitchen environment