Job Description

Key Responsibilities

Develop and execute authentic Pan-Asian menus (Japanese, Chinese, Thai, Korean, etc.). Maintain high standards of taste, presentation, and food safety. Oversee daily kitchen operations, production, plating, and service flow. Manage inventory, control food costs, and coordinate with suppliers. Recruit, train, mentor, and schedule kitchen staff. Ensure strict adherence to hygiene, sanitation, and safety protocols. Monitor quality, minimize waste, and optimize kitchen efficiency. Collaborate with management on menu pricing and cost engineering.

Qualifications

5-7+ years of culinary experience with strong Pan-Asian specialization. Proven leadership experience as Head Chef/Sous Chef in premium or high-volume kitchens. Expertise in Asian ingredients, cooking techniques, and kitchen operations. Strong communication, organization, and team leadership skills.

Core Competencies

Culinary creativity Operational discipline Cost management Team leadership Consistency under pressure Maintain high standards of taste, presentation, and food safety. Oversee daily kitchen operations, production, plating, and service flow. Manage inventory, control food costs, and coordinate with suppliers. Recruit, train, mentor, and schedule kitchen staff. Ensure strict adherence to hygiene, sanitation, and safety protocols. Monitor quality, minimize waste, and optimize kitchen efficiency. Collaborate with management on menu pricing and cost engineering.
Job Type: Full-time

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

Benefits:

Food provided
Work Location: In person