Sous Chef - Asian Cuisine

The role of a Sous Chef - Asian Cuisine involves the exquisite art of blending tradition with innovation. You will be second-in-command, working closely with the head chef to ensure the highest culinary standards are met. As a Sous Chef, you will master a variety of Asian culinary techniques and inspire your team to create memorable dining experiences. This role demands a passion for authentic Asian flavors and creativity to craft modern interpretations. You will supervise kitchen operations, manage supplies, and maintain cleanliness, shaping a cohesive team dedicated to perfection and exceptional customer service. Your efforts will be instrumental in curating a menu that connects with diners, driving the restaurant's success through a uniquely Asian gastronomic journey.

Responsibilities

• Supervise and coordinate all activities of kitchen staff for efficient service.
• Assist in planning and developing menus focusing on Asian cuisines.
• Ensure that all dishes meet high standards of quality and presentation.
• Monitor inventory levels and order supplies as needed for menu items.
• Train new kitchen staff on preparation, arrangement, and cooking techniques.
• Collaborate with head chef and assist in the entire food preparation process.
• Maintain a clean and organized kitchen environment adhering to health regulations.
• Conduct regular quality checks on delivered products and used ingredients.
• Provide creative input for menu development and special offerings.
• Resolve conflicts and issues in the kitchen promptly and professionally.
• Ensure all equipment and appliances are well maintained and in good condition.
• Assist in budget management for kitchen operations and food procurement.

Requirements

• Proven experience as a Sous Chef or similar role with Asian cuisine.
• Comprehensive knowledge of various Asian cooking techniques and traditions.
• Excellent organizational and leadership skills for effective team management.
• Ability to work efficiently under high-pressure and fast-paced environments.
• Culinary school degree or an equivalent qualification from recognized institutes.
• Strong understanding of food hygiene and safety standards and regulations.
• Proficient in inventory management and ensuring cost-effective operations.