Pan Asian Head Chef

MOETS Hospitality Group; Delhi; On-site; INR 900,000 - 1,300,000; Full time

Job summary

MOETS Hospitality Group seeks a Pan-Asian Head Chef to lead the kitchen, overseeing multi-regional Asian cuisines, ensuring high standards of food quality, staff management, and cost control.

The role requires directing culinary operations, mentoring wok chefs, sushi/dim sum teams, and ensuring HACCP compliance across all stations.

Qualifications

• 5–10 years of leadership in Asian fine-dining kitchens.
• Degree/diploma in Culinary Arts or Hotel Management preferred.
• Expert in wok tossing, steaming, sushi, robata techniques.

Responsibilities

• Design and standardize multi-Asian menus and signature dishes.
• Oversee daily kitchen operations and service flow.
• Lead, mentor, schedule and train kitchen staff.
• Manage food costs, pricing, and supplier coordination.
• Enforce hygiene, HACCP, and equipment maintenance.

Skills

Leadership

Cross-cultural communication

Problem solving

Refined palate

Education

Culinary Arts degree

Hotel Management diploma

Tools

Food cost software

POS systems

Job description

A Pan-Asian Head Chef in a reputed restaurant leads all kitchen operations, specializes in multi-regional Asian cuisines (such as Chinese, Japanese, Thai, and Southeast Asian), and maintains high standards for food quality, staff management, and cost control.

Core Responsibilities

• Menu Development & Engineering: Design, update, and standardize multi-cuisine Asian menus, signature dishes, and seasonal specials while maintaining authentic flavor profiles and presentation.
• Kitchen Operations & Service Management: Oversee daily food preparation, cooking, plating, and service flow during peak dining hours to ensure consistency.
• Staff Leadership & Training: Hire, mentor, schedule, and train the kitchen brigade (including wok chefs, sushi/dim sum chefs, and commis chefs) on techniques and recipes.
• Inventory & Cost Control: Manage food cost percentages, calculate menu pricing, source specialized Asian ingredients, and coordinate with trusted suppliers.
• Hygiene & Safety Compliance: Enforce local health regulations, HACCP food safety standards, kitchen sanitation, and equipment maintenance.

Qualifications & Requirements

• Experience: Typically 5 to 10 years of progressive experience in commercial kitchens, with proven leadership as a Head Chef or Chef de Cuisine in a contemporary Asian or fine-dining concept.
• Education: A degree or diploma in Culinary Arts, Hotel Management, or Catering Technology is preferred.
• Technical Skills: Deep mastery of Asian cooking methods (wok tossing, steaming, sushi/sashimi preparation, robata/grilling), recipe standardization, food cost software, and POS systems.
• Soft Skills: Strong leadership under pressure, cross-cultural communication, problem-solving, and a refined palate.