Job Summary The Pan-Asian Sous Chef is responsible for supporting the Head Chef in managing the daily kitchen operations, maintaining food quality and consistency, and delivering authentic Pan-Asian cuisine. The role requires strong expertise in Asian cooking techniques, including Chinese, Japanese, Thai, Korean, and Southeast Asian cuisines, along with excellent leadership, food safety, and cost-control skills.

Key Responsibilities1. Food Production and Culinary Operations

- Assist the Head Chef in planning, preparing, and executing Pan-Asian menus.
- Supervise daily food preparation and service across assigned kitchen sections.
- Ensure authentic flavours, presentation, portion sizes, and consistency in all dishes.
- Demonstrate expertise in wok cooking, stir-frying, steaming, grilling, sushi preparation, noodle preparation, and Asian sauces.
- Develop new dishes, seasonal menus, and daily specials in coordination with the Head Chef.
- Ensure timely food delivery during à la carte, buffet, banquet, and live cooking operations.

1. Kitchen Supervision and Team Management

- Supervise and train Commis Chefs, Demi Chefs, and other kitchen team members.
- Allocate daily duties and ensure efficient coordination between kitchen sections.
- Conduct pre-service briefings and monitor team performance during service.
- Maintain discipline, grooming, hygiene, and professional standards within the kitchen.
- Support recruitment, onboarding, coaching, and skill development of kitchen staff.

1. Quality Control and Food Safety

- Maintain high standards of food quality, taste, texture, and presentation.
- Ensure compliance with food safety, sanitation, hygiene, and HACCP procedures.
- Monitor receiving, storage, thawing, preparation, and cooking temperatures.
- Ensure correct labelling, date marking, FIFO practices, and stock rotation.
- Check the quality and freshness of seafood, meats, vegetables, noodles, rice, and imported Asian ingredients.

1. Inventory and Cost Control

- Monitor kitchen inventory and maintain appropriate stock levels.
- Assist with food costing,



recipe costing, portion control, and yield management.
- Minimise food wastage and ensure effective utilisation of ingredients.
- Coordinate with purchasing and stores teams to source quality ingredients.
- Conduct regular stock checks and support monthly inventory procedures.

1. Kitchen Administration

- Assist in preparing duty rosters, production schedules, and daily mise en place plans.
- Maintain standard recipes, preparation sheets, and kitchen records.
- Monitor kitchen equipment and report maintenance requirements.
- Ensure smooth communication with service staff, stewarding, stores, and other kitchen departments.
- Support the Head Chef in achieving guest satisfaction, operational efficiency, and departmental financial targets.

Qualifications and Experience
- Diploma or degree in Culinary Arts, Hotel Management, or an equivalent qualification.
- Approximately 4–6 years of professional kitchen experience, preferably with experience in a supervisory role.
- Solid knowledge of Pan-Asian cuisine and Asian cooking techniques.
- Previous experience in a premium hotel, upscale restaurant, or high-volume specialty kitchen is preferred.
- Knowledge of food safety standards, kitchen costing, inventory management, and team supervision.

Required Skills and Competencies
- Strong culinary skills and attention to detail.
- Leadership, communication, and team-building abilities.
- Creativity in menu development and food presentation.
- Knowledge of Asian ingredients, condiments, spices, and flavour profiles.
- Ability to work under pressure and manage multiple kitchen priorities.
- Strong commitment to hygiene, consistency, and guest satisfaction.

Key Performance Indicators (KPIs)
- Food quality and consistency.
- Guest satisfaction and feedback.
- Food cost and wastage control.
- Hygiene and food safety audit scores.
- Kitchen productivity and service efficiency.
- Team training and performance.
- Compliance with standard recipes and portion controls.

Pay: ₹10,000.00 - ₹25,000.00 per month

Benefits

- Flexible schedule
- Food provided
- Provident Fund

Work Location: In person

📌 Pan Asian Commis Chef (Bengaluru)
🏢 Burma Burma Restaurant u0026 Tea Room
📍 Bengaluru