to lead and manage the Pan Asian section of our boutique resort kitchen.
Responsibilities:
Prepare and cook high-quality Pan Asian dishes.
Supervise Commis and ensure quality, portion, and presentation.
Maintain hygiene, stock control, and station organization.
Support menu planning and cost control with the Sous Chef.
Requirements:
4-6 years' experience in Pan Asian or fine-dining kitchens.
Strong knowledge of Asian sauces, stir-fry, and flavor balance.
Leadership, communication, and training ability.
Benefits:
Competitive salary
Food & accommodation provided
Training & career growth opportunities
Weekly off & paid leave
Job Type: Full-time
Pay: ₹28,000.00 - ₹35,000.00 per month
Benefits:
Provident Fund
Work Location: In person
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