Sous Chef pan Asian

Company Description Seven Seas Hotel is a luxury property in Delhi known for its chic ambience, European-inspired architecture, and contemporary design. Established in 1995, the Seven Seas Hospitality group operates multiple large banquet halls and has maintained strong year-on-year growth. The hotel offers extensive event and meeting spaces that can host up to 4,000 guests, along with nightclubs, a shopping complex, and diverse dining options including an all-day multi-cuisine restaurant. Guests enjoy over 100 well-appointed rooms with plush bedding, upgraded amenities, and modern technology, making the hotel a preferred choice for business, social events, and leisure stays. Conveniently located near major transport hubs, Seven Seas Hotel continues to expand its presence in the luxury hospitality segment.
Role Description The Sous Chef – Pan Asian is a full-time, on-site role based at Seven Seas Hotel in Delhi, India. This role supports the Executive Chef in planning, preparing, and overseeing Pan Asian menus and daily kitchen operations for the specialty restaurant and banquet events. Responsibilities include supervising kitchen staff, ensuring consistent food quality and presentation, and maintaining high standards of hygiene and safety. The Sous Chef will manage inventory and ordering for Pan Asian ingredients, contribute to menu development, and help train team members in authentic cooking techniques. The role also involves coordinating with service teams to ensure timely delivery, efficient workflow, and a high-quality guest experience.
Qualifications

• Candidates should possess strong culinary skills in Pan Asian cuisine, including preparation, cooking techniques, and plating.
• Candidates should possess kitchen operations skills such as staff supervision, shift planning, and workflow management.
• Candidates should possess food safety and hygiene skills, including adherence to HACCP or similar standards and proper storage practices.
• Candidates should possess menu development and costing skills, including portion control and seasonal menu planning.
• Candidates should possess communication and leadership skills, including team training, feedback delivery, and collaboration with front-of-house staff.
• Relevant experience as a Sous Chef or Senior Chef de Partie in a hotel or high-volume restaurant, preferably focused on Pan Asian cuisine.
• Formal culinary education or certification from a recognized institute is preferred.
• Ability to work flexible hours, including weekends and holidays, as required by hotel operations.
• Strong attention to detail, guest-focused mindset, and ability to perform under pressure in a fast-paced environment.