Job Description

: Head Chef (Pan Asian)

Location:

Gold Coins Club & Resort, Electronic City, Bengaluru

Department:

Food & Beverage Production

Reports To:

Executive Chef / General Manager

Employment Type:

Full-time

About Gold Coins Club & Resort

Nestled in the lush greenery of Electronic City, Gold Coins Club & Resort is a premier destination known for its blend of nature, luxury, and culinary excellence. With existing celebrated venues like The Glass House and The Gazebo, we are now expanding our gastronomic portfolio. We are launching a

signature Pan Asian restaurant

designed to offer an immersive dining experience, featuring authentic flavors from Japan, Thailand, Vietnam, China, and Malaysia.

Role Overview

We are seeking a visionary and hands-on

Pan Asian Head Chef

to lead the culinary launch of our newest restaurant. The ideal candidate is not just a master of the wok and sushi counter, but a leader capable of building a kitchen brigade from the ground up. You will be responsible for conceptualizing the menu, defining the culinary identity of the restaurant, and ensuring a seamless opening and sustained operational excellence.

Key Responsibilities

1. Pre-Opening & Concept Development

Menu Engineering:

Design a comprehensive Pan Asian menu that balances authentic classics (Dim Sum, Sushi, Thai Curries) with modern, innovative fusion dishes suitable for our diverse clientele.

Kitchen Setup:

Collaborate with the management team on kitchen layout optimization, equipment procurement, and station organization (Wok, Sushi, Steaming, Cold Kitchen).

Sourcing:

Identify and negotiate with premium suppliers for exotic ingredients (e.g., high-grade sashimi fish, authentic pastes, specialized produce) to ensure authenticity.

2. Culinary Operations & Quality Control

Production Management:

Oversee daily kitchen operations, ensuring all food leaving the pass meets the resort's high standards of taste, temperature, and presentation.

Standardization:

Create and enforce strict Recipe Cards and Standard Operating Procedures (SOPs) to ensure consistency across all shifts.

Hygiene & Safety:

Maintain impeccable hygiene standards in accordance with FSSAI regulations and resort policies; oversee regular deep cleaning schedules.

3. Team Leadership & Training

Recruitment:

Lead the hiring process for the Pan Asian kitchen team, including Commis chefs, CDPs, and Sushi Chefs.

Mentorship:

Train the brigade in specialized Pan Asian techniques (knife skills, wok hei, dumpling folding) and foster a culture of discipline and passion.

Scheduling:

Manage duty rosters, staff performance reviews, and leave planning to ensure optimal coverage during peak resort hours.

4. Financial Management

Cost Control:

Manage food costs (COGS) effectively without compromising quality; conduct regular inventory checks and minimize wastage.

Profitability:

Work with the F&B Manager to price menu items competitively while maintaining healthy profit margins.

Candidate Profile

Experience & Education:

Experience:

Minimum 10-12 years of culinary experience, with at least

3-4 years as a Head Chef or Sous Chef

in a reputed premium Pan Asian restaurant or 5-star hotel.

Cuisine Mastery:

Proven expertise in

at least three

of the following cuisines: Japanese (Sushi/Sashimi), Thai, Chinese (Cantonese/Sichuan), or Vietnamese.

Education:

Degree/Diploma in Culinary Arts from a recognized institute.

Skills & Competencies:

Strong knowledge of Asian ingredients and cooking techniques (Wok, Steaming, Robata/Grill, Rolling). Experience with pre-opening or restaurant launch phases is highly desirable. Ability to work under pressure in a high-volume resort environment. Excellent leadership and communication skills (English and Hindi/Kannada is a plus).

What We Offer

Competitive salary package commensurate with experience. Opportunity to define the culinary identity of a flagship restaurant. Access to resort amenities and a vibrant, nature-centric work environment. Professional growth within an expanding hospitality brand
Job Types: Full-time, Contractual / Temporary
Contract length: 6 months

Pay: ₹60,000.00 - ₹80,000.00 per month

Benefits:

Food provided Internet reimbursement
Work Location: In person