Position: Sous Chef – Pan Asian
Department: Kitchen / Culinary Operations
Reports To: Executive Chef / Head Chef
Location: Restaurant- Hyderabad

Employment Type: Full-Time

Job Summary

The Sous Chef – Pan Asian will support the Executive Chef in managing the day-to-day kitchen operations and lead the Pan Asian kitchen team to deliver consistent, high-quality food. The role requires strong expertise in Pan Asian cuisine, kitchen leadership, food safety, cost control, and team management.

Key Responsibilities1. Kitchen Operations

- Supervise the daily operations of the Pan Asian kitchen and ensure smooth service.
- Plan and organize daily mise en place, preparation, cooking, and plating.
- Ensure all dishes are prepared according to approved recipes, portion sizes, presentation standards, and quality specifications.
- Maintain consistency in taste, texture, temperature, and presentation.
- Monitor kitchen workflow and ensure timely order execution during peak hours.
- Take responsibility for the kitchen in the absence of the Executive/Head Chef.

2. Pan Asian Cuisine Expertise

- Demonstrate strong knowledge of Chinese, Thai, Japanese, Korean, Vietnamese, and other Pan Asian cuisines, as applicable to the restaurant menu.
- Ensure authentic flavours, cooking techniques, ingredients, sauces, marinades, and presentation standards.
- Assist in developing new dishes, seasonal menus, specials, and innovative Pan Asian concepts.
- Maintain and improve recipe standards and plating guidelines.

3. Team Management

- Lead, supervise, and motivate CDPs, Commis Chefs, kitchen assistants,



and other kitchen team members.
- Allocate daily duties and responsibilities according to operational requirements.
- Train team members on cooking techniques, recipes, hygiene, safety, and presentation.
- Monitor staff performance and provide regular feedback.
- Maintain discipline, teamwork, and professional standards within the kitchen.

4. Food Quality & Hygiene

- Ensure high standards of food quality, freshness, taste, and presentation.
- Follow FSSAI food safety, hygiene, sanitation, and food-handling requirements.
- Ensure proper storage, labelling, temperature control, FIFO/FEFO, and handling of food products.
- Conduct regular checks of refrigerators, freezers, dry stores, and preparation areas.
- Ensure kitchen equipment and workstations are clean, secure, and properly maintained.

5. Inventory & Cost Control

- Monitor daily stock levels and coordinate with the purchasing/store team for replenishment.
- Assist in ordering ingredients and maintaining optimum stock levels.
- Control food costs through proper portioning and recipe adherence.
- Minimize food wastage, spoilage, and unnecessary consumption.
- Monitor yield and quality of meat, seafood, vegetables, sauces, and other key ingredients.




- Participate in regular stock-taking and inventory control.

6. Kitchen Administration

- Prepare daily production/preparation plans and ensure completion.
- Maintain kitchen checklists, temperature records, wastage reports, and other required documentation.
- Coordinate with the Restaurant Manager and service team for smooth operations.
- Handle food-related guest feedback and take corrective action where required.
- Support special events, promotions, and high-volume operations.

Candidate Profile

- Diploma/Degree in Culinary Arts, Hotel Management, or equivalent qualification preferred.
- 4–6 years of relevant professional kitchen experience, with experience in a Sous Chef/Junior Sous Chef role preferred.
- Strong hands-on experience in Pan Asian cuisine.
- Experience in a high-volume restaurant, premium casual dining, fine dining, or hotel environment preferred.
- Strong leadership and team-management skills.
- Good knowledge of food costing, inventory management, hygiene, and kitchen operations.
- Ability to work under pressure and manage busy service periods.
- Creative approach to menu development and food presentation.
- Flexible to work shifts, weekends, and public holidays as required.

Pay: ₹40,000.00 - ₹60,000.00 per month

Benefits:

- Food provided
- Health insurance
- Provident Fund

Application Question(s):

- What is your current notice period?
- What is your current salary (CTC)?
- What are your salary expectations?
- Are you willing to relocate, if required?

Work Location: In person

📌 Sous Chef/Junior Sous Chef- PAN ASIAN (India)
🏢 Maan restaurant( Nasi & Mee
📍 India