A Pan-Asian Head Chef in a reputed restaurant leads all kitchen operations, specializes in multi-regional Asian cuisines (such as Chinese, Japanese, Thai, and Southeast Asian), and maintains high standards for food quality, staff management, and cost control.

Core Responsibilities
Menu Development & Engineering: Design, update, and standardize multi-cuisine Asian menus, signature dishes, and seasonal specials while maintaining authentic flavor profiles and presentation.
Kitchen Operations & Service Management: Oversee daily food preparation, cooking, plating, and service flow during peak dining hours to ensure consistency.
Staff Leadership & Training: Hire, mentor, schedule, and train the kitchen brigade (including wok chefs, sushi/dim sum chefs, and commis chefs) on techniques and recipes.
Inventory & Cost Control: Manage food cost percentages, calculate menu pricing, source specialized Asian ingredients, and coordinate with trusted suppliers.
Hygiene & Safety Compliance: Enforce local health regulations,



HACCP food safety standards, kitchen sanitation, and equipment maintenance.

Qualifications & Requirements
Experience: Typically 5 to 10 years of progressive experience in commercial kitchens, with proven leadership as a Head Chef or Chef de Cuisine in a contemporary Asian or fine-dining concept.
Education: A degree or diploma in Culinary Arts, Hotel Management, or Catering Technology is preferred.
Technical Skills: Deep mastery of Asian cooking methods (wok tossing, steaming, sushi/sashimi preparation, robata/grilling), recipe standardization, food cost software, and POS systems.
Soft Skills: Solid leadership under pressure, cross-cultural communication, problem-solving, and a refined palate.

Kindly Email CV on [HIDDEN TEXT] to apply! Immediate Hiring & Salary will be competitive & as per market standards for a Reputed Pan Asian Restaurant.

📌 Pan Asian Head Chef Delhi
🏢 MOETS Hospitality Group
📍 Delhi