Sous Chef Oriental Cuisine

At Food Whisperer, we celebrate culinary artistry and cultural authenticity. Our kitchens are driven by passion and precision. We are currently looking for a talented Sous Chef specializing in Oriental cuisine to help elevate our culinary offerings and support our dynamic kitchen team.

Position Summary:

The Sous Chef - Oriental Cuisine is responsible for overseeing the preparation and execution of authentic Oriental dishes, supporting the Head Chef in daily kitchen operations, and leading a team of cooks and prep staff. This role requires deep knowledge of Oriental cooking techniques and ingredients, high attention to detail, and strong leadership in a fast-paced environment.

Key Responsibilities:

1. Culinary Execution

• Assist in planning and executing daily menus featuring Oriental dishes (Chinese, Thai, Japanese, etc.).
• Ensure authenticity, flavor balance, and visual presentation in all prepared meals.
• Supervise and participate in food prep and cooking to maintain consistency and quality standards.

2. Kitchen Leadership

• Lead and mentor line cooks, prep cooks, and other kitchen staff.
• Ensure smooth operations during service, particularly during peak hours.
• Maintain open communication with the Head Chef regarding staffing, equipment, and menu feedback.

3. Food Safety & Sanitation

• Enforce strict hygiene and sanitation practices in accordance with HACCP and local health regulations.
• Oversee proper storage, labeling, and rotation of food items.
• Ensure all equipment is cleaned and maintained according to schedule.

4. Inventory & Cost Control

• Assist in managing kitchen inventory and placing orders for Oriental ingredients and specialty items.
• Monitor portion control and reduce waste to maintain food cost targets.
• Conduct regular stock checks and maintain accurate records.

5. Training & Development

• Train kitchen staff on Oriental cooking methods, knife skills, and plating techniques.
• Encourage ongoing development and cross-training across kitchen stations.

Qualifications:

• Culinary degree or certification from a recognized institution (preferred).
• Minimum 3-10 years of experience in a professional kitchen with a focus on Oriental cuisine.
• Expertise in Asian culinary techniques (e.g., wok cooking, dim sum, sushi, stir-fry, steaming).
• Strong leadership and team management skills.
• Knowledge of kitchen safety standards and food handling regulations.
• Ability to work evenings, weekends, and holidays as required.

What We Offer:

• Competitive salary with performance incentives
• Meals during shifts
• Opportunities for growth within a growing culinary brand
• A collaborative and passionate kitchen environment