Pan-Asian Chef de Partie

Responsibilities

• Execute pan-Asian menu including Thai, Vietnamese, Chinese, and Japanese elements
• Manage wok station — stir-fries, pad thai, fried rice, Asian noodle dishes
• Prepare Asian-marinated proteins — teriyaki, miso-glazed, Thai basil
• Maintain Asian pantry inventory
• Support sushi section as needed during service

Requirements

• 2–4 years kitchen experience with Asian cuisine knowledge (multiple traditions preferred)
• Wok technique — high heat control
• Knowledge of Asian pantry ingredients

Benefits

• IMSS, Aguinaldo, vacation + premium
• Staff meals, uniform

Work environment

Fusion Asian restaurant in PV's hotel zone. North American tourists are familiar with pan-Asian cuisine and represent strong market demand. Volume service with Asian food in resort setting.

About the role

Asian flavors for a Pacific vacation. Pad thai and miso ramen for guests who want comfort and familiarity in an exotic setting — giving them exactly what they're looking for is its own satisfaction.