Responsible for preparing, presenting, and innovating Pan Asian cuisine (Chinese, Japanese, Thai, Korean, etc.) while ensuring high-quality standards, authentic flavors, and guest satisfaction.
Key Responsibilities:
Plan and execute Pan Asian menus with creativity and authenticity.
Oversee kitchen operations for Asian cuisine sections (wok, sushi, teppanyaki, dim sum, etc.).
Train and supervise kitchen staff on Asian cooking techniques.
Ensure quality, taste, presentation, and portion control.
Maintain hygiene, sanitation, and food safety standards.
Control food costs, wastage, and maintain inventory.
Collaborate with F&B team to design promotions and specialty menus.
Stay updated with Asian food trends and guest preferences.
Requirements:
Culinary degree/diploma or equivalent certification.
4-6 years of experience in Pan Asian cuisine (luxury hotel/restaurant preferred).
Strong expertise in wok, sushi, dim sum, and modern Asian techniques.
Leadership and team management skills.
Creative, guest-oriented, and detail-focused.
Job Types: Full-time, Permanent
Pay: ₹25,000.00 - ₹35,000.00 per month
Benefits:
Food provided
Provident Fund
Work Location: In person
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