Sous Chef

Sous Chef

A strong background in Asian cuisine is essential. The Sous Chef plays a key leadership role in supporting the Executive Chef and Chef de Cuisine in the daily operation of the kitchen. This position helps oversee the culinary team during service, ensuring that all dishes are prepared and presented in accordance with the restaurant's quality, consistency, and presentation standards. The Sous Chef supports the training and development of the culinary team while maintaining the highest standards of food quality, organization, and cleanliness in a high-volume, luxury hospitality environment.

Key Responsibilities

• Support the management of daily kitchen operations to ensure smooth and efficient service.
• Supervise and guide cooks during service while maintaining a calm and organized kitchen environment.
• Assist in the preparation and execution of authentic and contemporary Asian cuisine, including wok cooking, tandoor, dim sum, curries, sushi, and sashimi.
• Ensure all dishes meet the restaurant's presentation, quality, and flavor consistency standards.
• Maintain the highest standards of food quality, cleanliness, and sanitation in compliance with health and safety regulations.
• Support the training, mentoring, and development of junior cooks and culinary trainees, including international hospitality students.
• Foster a collaborative, respectful, and multicultural team environment.
• Assist with inventory control, product ordering, and minimizing food waste.
• Maintain organization and efficiency within all kitchen stations.

Requirements

• Previous experience in a professional culinary environment, preferably in an upscale or luxury restaurant.
• Strong knowledge of Asian cuisines, including Indian, Thai, Chinese, or Japanese culinary techniques.
• Ability to perform in a fast-paced, high-volume kitchen while maintaining attention to detail.
• Excellent teamwork, leadership, and communication skills.
• Strong commitment to quality, consistency, and culinary excellence.