Pan Asian Sous Chef

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The Pan Asian Sous Chef is responsible for overseeing the Pan Asian kitchen within the resort, ensuring a high standard of authentic flavors, presentation, and quality. This role requires a creative and detail-oriented chef with a strong background in Asian cuisine who can lead and inspire a kitchen team. The Pan Asian Sous Chef will play a key role in menu creation, food preparation, and maintaining health and safety standards, while delivering an exceptional dining experience for our guests.

Key Responsibilities:

• Menu Development and Execution:
• Collaborate with the Executive Chef to design, develop, and update menus for the Pan Asian section, incorporating fresh, seasonal ingredients.
• Ensure dishes are authentically prepared and presented with the utmost attention to detail.
• Create unique fusion dishes, staying attuned to food trends and guest preferences.
• Kitchen Operations:
• Oversee daily kitchen operations, including food preparation, inventory management, and ensuring a smooth workflow.
• Monitor quality control and consistency in all dishes served, maintaining resort standards and guest satisfaction.
• Ensure adherence to health and safety regulations, maintaining a safe, clean, and organized kitchen environment.
• Team Management:
• Supervise and guide kitchen staff, providing training, mentorship, and constructive feedback.
• Schedule shifts and manage the kitchen team, ensuring optimal productivity and teamwork.
• Encourage a culture of collaboration, creativity, and passion within the kitchen.
• Inventory and Cost Control:
• Assist in managing inventory and sourcing quality ingredients specific to Asian cuisine, while maintaining budget and cost controls.
• Work with vendors to ensure a consistent supply of fresh, high-quality ingredients.
• Monitor and control food waste, ensuring cost-effective use of resources.
• Guest Relations:
• Occasionally interact with guests, answering questions about menu items, special requests, and dietary preferences.
• Gather feedback to continuously improve menu offerings and guest experience.
• Health, Safety, and Compliance:
• Maintain the highest standards of hygiene, food safety, and sanitation within the kitchen.
• Ensure all culinary team members comply with local and resort health regulations.

Qualifications:

• Proven experience as a Sous Chef or similar role in Pan Asian or Asian-fusion cuisine.
• Culinary degree or formal training in Asian cuisine preferred.
• Strong knowledge of Japanese, Chinese, Thai, Vietnamese, Korean, and other Pan Asian cooking techniques and ingredients.
• Proficient in kitchen management, menu planning, and food cost control.
• Excellent leadership skills and ability to work in a high-pressure environment.
• Exceptional creativity, attention to detail, and a passion for culinary excellence.

Working Conditions:

• Able to work long hours and stand for extended periods in a high-paced environment.
• Must be willing to work on weekends, holidays, and other peak times.
• Ability to lift heavy items as needed and maintain a physically active role.

Compensation: Competitive salary based on experience, with benefits, and resort privileges.

Application Process: Please submit a resume, cover letter, and any relevant portfolio or photos of your work to jagrutiofficial93@gmail.com.

Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹35,000.00 per month

Benefits:

• Food provided
• Internet reimbursement

Schedule:

• Rotational shift

Supplemental Pay:

• Commission pay
• Performance bonus
• Quarterly bonus

Work Location: In person