Pan-Asian Chef

Minimum three (3) years' experience as a Pan-Asian Chef, Sous Chef or similar senior culinary role. Expertise in a variety of Asian cuisines: Japanese, Thai, Chinese, Korean, Vietnamese, Malaysian, Singaporean and more. Proven ability to create authentic dishes with consistency and presentation excellence. Strong knowledge of sushi, sashimi, robata grilling, wok cooking, curries, noodles, dim sum and contemporary Asian fusion. Experience in menu development, food costing, stock control and kitchen operations. Natural leader with excellent skills in training, motivating and developing kitchen teams. Committed to food safety, hygiene and maintaining the highest quality standards. Ability to thrive in a dynamic, fast-paced, high-volume restaurant environment.