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 effective 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 current 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 workplace

Pay: ₹50,000.00 - ₹60,000.00 per month

Benefits :
Flexible schedule
Food provided
Leave encashment
Paid sick time
Paid time off
Provident Fund

Work Location: In person

📌 Sous Chef Pan Asian Delhi
🏢 Burma Burma Restaurant E Tea Room
📍 Delhi