Sous Chef

Job Description

Position: Sous Chef Pan Asian Cuisine

Department: Food Production Pan Asian Kitchen

Reports To: Head Chef / Executive Chef

Employment Type: Full-Time

Role Overview

The Sous Chef Pan Asian Cuisine will assist the Head Chef in managing daily kitchen operations and delivering authentic, high-quality Pan Asian dishes. The role requires strong hands-on expertise in multiple Asian cuisines, leadership on the kitchen floor, and strict adherence to food safety and cost controls.

Key Responsibilities

1. Assist the Head Chef in planning, preparing, and executing Pan Asian menus including Chinese, Thai, Japanese, Korean, Malaysian, and Indo-Chinese cuisines.
2. Ensure consistency in taste, presentation, and portion control across all Pan Asian dishes.
3. Supervise and train commis and junior chefs on authentic cooking techniques, sauces, marinades, and plating standards.
4. Oversee mise-en-place, prep schedules, and service execution during peak hours.
5. Maintain high standards of food hygiene, sanitation, and HACCP compliance.
6. Monitor food costs, wastage, and inventory levels; assist in ordering and stock rotation.
7. Coordinate with service staff for smooth kitchen-to-service operations.
8. Step in as acting Head Chef in the absence of the Executive / Head Chef.
9. Participate in menu development, specials, and seasonal menu planning.

Candidate Profile

• Minimum 68 years of professional kitchen experience, with at least 2–3 years as Sous Chef or Senior CDP
• Strong experience in Pan Asian / Asian specialty restaurants or hotels
• Ability to lead a multicultural kitchen team
• Good communication skills in English (additional languages an advantage)
• Diploma / Degree in Hotel Management or Culinary Arts (preferred)