Sous Chef (Asian Cuisine)

About the role

Check all kitchen equipment, wok stations, steamers, and grills prior to service and monitor kitchen operations for compliance with HACCP procedures Distribute work schedules and delegate tasks to meet production deadlines set by Senior Management Promote a collaborative team environment to achieve departmental objectives and maintain kitchen excellence

What you'll do

• Maintain thorough knowledge of Asian recipes, techniques, and preparation methods
• Analyse operational issues and implement solutions within company guidelines
• Oversee stock take, rotation, and cost control of Asian ingredients and supplies to minimize food wastage and maintain profitability
• Review ingredient cost worksheets and plan corrective actions with department heads to optimize kitchen production costs
• Liaise with Kitchen Managers and Front-of-House staff to facilitate dish delivery and maintain company standards

What you need

• Food safety
• Food production
• Performance management
• Any graduate