Menu Execution: Prepare and present high-quality Chinese and Thai dishes (including stir-fries, dim sum, curries, noodles, and wok prep) for large-scale catering orders.
Station Management: Oversee the Pan-Asian prep and cooking station, ensuring efficiency, proper seasoning, and consistent taste.
Bulk Catering Setup: Portions, packs, and assists in plating food efficiently for transport to event venues.
Quality & Freshness: Maintain strict quality control for fresh ingredients, herbs, sauces, and seafood.
Kitchen Safety: Ensure all hygiene, food safety (HACCP), and kitchen sanitation standards are strictly followed.
Stock & Prep: Assist the Head Chef with inventory management, prep lists, and minimizing food waste.
📌 Pan Asian Chef CDP (Gurugram)
🏢 Fossettea Gourmet Catering
📍 Gurugram
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