A Pan-Asian Sous Chef acts as the second-in-command of an Asian-focused kitchen, managing daily operations, staff supervision, and inventory, while specializing in multi-regional cuisines like Chinese, Japanese, Thai, and Southeast Asian cooking.

Core Responsibilities

- Kitchen Operations: Run daily prep and service lines, expediting orders and ensuring consistency across diverse Pan-Asian stations (wok, sushi, dim sum, or grill).
- Staff Leadership: Train, schedule, mentor, and supervise line cooks and junior kitchen staff.
- Menu & Recipe Execution: Assist the Executive or Head Chef in developing and standardizing Pan-Asian recipes, platings, and daily specials.
- Inventory & Cost Control: Monitor stock levels, handle supplier ordering, track food waste, and maintain target food/labor costs.
- Safety & Sanitation: Enforce local health codes, HACCP guidelines, and strict kitchen hygiene standards.

Required Skills & Qualifications





- Culinary Expertise: Deep mastery of Asian cooking techniques (such as wok tossing, knife skills for sashimi, and complex spice/sauce balancing) combined with general culinary science.
- Experience: Typically 3 to 8 years of formal kitchen experience, with at least 2–3 years in a supervisory or junior sous chef role.
- Education: A culinary arts degree or diploma in hotel management (B.H.M) is frequently preferred.
- Soft Skills: Solid multitasking, crisis management, clear communication, and team motivation under high-pressure service hours.

Apply on (phone hidden) on whats app only! no calls strictly! Salary will be competitve as per market range!

Pay: ₹40,000.00 - ₹55,000.00 per month

Benefits

- Food provided

Work Location: In person

📌 Pan Asian Sous Chef (Defence Colony)
🏢 MOETS
📍 Defence Colony