– Pan-Asian Chef de Partie (CDP)

Company: Goldstone Hospitality Private Limited

Restaurant: SOMARA

Department: Food Production / Kitchen

Designation: Chef de Partie (Pan-Asian Section)

Reporting To: Sous Chef / Head Chef

Location: Lucknow, Uttar Pradesh

Employment Type: Full-Time

1. Job Purpose

The Pan-Asian CDP will be responsible for independently managing the Pan-Asian kitchen section, preparing high-quality Asian dishes and maintaining consistency in taste, quality and presentation. The candidate must have strong expertise in Southeast Asian and East Asian cuisines, including Thai, Korean, Vietnamese, Indonesian and Malaysian preparations. The individual should understand Asian ingredients, sauces, spices, cooking techniques and flavour combinations while maintaining SOMARA's premium restaurant standards.
1. Key ResponsibilitiesA. Pan-Asian Food Preparation

- Prepare a variety of Pan-Asian dishes according to approved recipes and standards.
- Have knowledge of Thai, Korean, Vietnamese, Indonesian and Malaysian cuisines.
- Prepare speciality Asian curries, noodles, rice preparations, soups and appetisers.
- Demonstrate expertise in stir-frying, sautéing, steaming, grilling and deep-frying.
- Prepare and maintain Asian sauces, marinades, dressings and seasoning blends.
- Handle preparations such as Thai curries, Pad Thai, Korean-style dishes, Vietnamese rice noodles and Asian rice bowls.
- Maintain consistency in taste, texture, portion size and presentation.
- Ensure timely preparation during peak service hours.

B. Kitchen Section Management
- Independently manage the complete Pan-Asian kitchen section.
- Ensure proper mise en place before every service.
- Monitor daily food preparation and production requirements.
- Coordinate with Chinese, Japanese and other kitchen sections.
- Maintain proper workflow and discipline within the assigned section.
- Assist the Sous Chef and Head Chef in daily kitchen operations.
- Ensure smooth coordination during high-volume restaurant service.

C. Menu Development & Innovation




- Assist in developing and improving SOMARA's Pan-Asian menu.
- Suggest innovative Asian dishes and unique flavour combinations.
- Participate in menu trials, food tastings and presentation sessions.
- Develop signature Asian preparations for SOMARA.
- Standardise recipes, portion sizes and preparation procedures.
- Experiment with authentic Asian ingredients while adapting flavours to Indian guest preferences.
- Maintain a balance between authenticity, creativity and commercial viability.

D. Inventory & Cost Control
- Monitor daily consumption of vegetables, sauces, noodles, rice and other ingredients.
- Maintain stock of Asian seasonings, oils, pastes and speciality ingredients.
- Follow portion control and minimise food wastage.
- Ensure proper storage and FIFO practices.
- Inform the Sous Chef about stock shortages and procurement requirements.
- Maintain food cost and production standards.

E. Hygiene & Food Safety
- Maintain cleanliness of the Pan-Asian kitchen section.
- Ensure proper cleaning of woks, burners, utensils and equipment.
- Follow food safety and sanitation standards.
- Maintain proper temperature control and food storage.
- Prevent cross-contamination and follow secure food-handling procedures.
- Follow daily opening and closing checklists.

1. Pre-Opening Responsibilities

- Assist in setting up the complete Pan-Asian kitchen section.
- Identify equipment, speciality ingredients and procurement requirements.
- Participate in menu development and food tasting.
- Prepare standard recipes and portion specifications.
- Establish mise en place and preparation procedures.




- Conduct cooking trials and recipe standardisation.
- Participate in mock service sessions before launch.
- Coordinate with the Head Chef and Sous Chef during pre-opening operations.

1. Required Skills & Qualifications

- Minimum 3–5 years of experience in Pan-Asian or Southeast Asian cuisine.
- Previous experience as a CDP or Senior Commis Chef preferred.
- Strong knowledge of Thai, Korean, Vietnamese, Indonesian and Malaysian cuisine.
- Expertise in Asian sauces, marinades, pastes and seasoning combinations.
- Knowledge of wok cooking, stir-frying, steaming and grilling.
- Familiarity with speciality Asian ingredients and preparation techniques.
- Knowledge of food costing, portion control and inventory management.
- Ability to independently manage a kitchen section.
- Good teamwork, communication and time-management skills.
- Experience in premium restaurants or luxury hotels preferred.

1. Key Performance Indicators (KPIs)

- Food quality and flavour consistency.
- Authenticity and execution of Pan-Asian dishes.
- Food presentation and plating standards.
- Kitchen service speed and efficiency.
- Food wastage and cost control.
- Inventory management.
- Hygiene and food safety compliance.
- Recipe standardisation and menu innovation.

1. Expected Professional Standards

The Pan-Asian CDP is expected to independently manage the Pan-Asian kitchen section and deliver a diverse range of high-quality Asian preparations. The individual must demonstrate culinary creativity, technical expertise, discipline and accountability while ensuring that every dish served at SOMARA meets premium restaurant standards. Important: This is a section leadership position. The candidate must be capable of independently handling Pan-Asian food preparation during busy restaurant operations, maintaining flavour consistency and coordinating effectively with the Chinese, Japanese and other kitchen teams.

Pay: ₹30,000.00 - ₹40,000.00 per month

Work Location: In person

📌 Pan Asian CDP - Ultra Luxury Fine Dine (Lucknow)
🏢 Goldstone Hospitality
📍 Lucknow