Job Description

- Sous Chef

As the

Sous Chef

, your key responsibilities include supporting the Executive Chef in managing the kitchen team, ensuring the production of high-quality dishes, and maintaining smooth day-to-day kitchen operations. You will help lead, train, and motivate the team while ensuring food quality, consistency, and hygiene standards are always met. Core duties will include:

Assisting the Executive Chef in leading the kitchen team and optimizing daily operations. Training, supervising, and developing junior kitchen staff to maintain skill and service standards. Ensuring smooth production and presentation of high-quality dishes in alignment with restaurant standards. Supporting the Executive Chef in menu development and ensuring consistent execution of menu items. Maintaining food safety, hygiene, and health standards in accordance with company policies and local regulations. Supervising kitchen preparation and service during peak hours to ensure efficiency and timeliness. Managing inventory levels, monitoring stock rotation, and minimizing food wastage. Assisting in food costing, resource planning, and controlling operational expenses. Addressing maintenance, hygiene, and safety concerns promptly and effectively. Supporting recruitment and onboarding of new kitchen staff when required. Handling guest feedback professionally and assisting in resolving food-related complaints. Acting as a kitchen leader in the absence of the Executive Chef, ensuring continuity of service and standards.

Qualifications:

Proven experience as a

Sous Chef

or a strong

Sr.

CDP (Chef de Partie)

ready for the next step, preferably in a

Pan-Asian fine-dining

or high-end restaurant environment. Expertise or strong familiarity with

Japanese, Korean, and Thai cuisines

preferred. Strong leadership and team management skills. Creativity and a keen eye for detail in food preparation and presentation. Solid knowledge of food safety, sanitation, and health regulations. Ability to work under pressure and manage multiple tasks efficiently. Good communication skills and the ability to work effectively with cross-functional teams.

Preferred Bonus Qualifications:

Certification in culinary arts or kitchen management. Basic proficiency in Microsoft Word, Excel, and Outlook.
Job Types: Full-time, Permanent

Pay: From ?45,000.00 per month

Experience:

total work: 10 years (Preferred)
Work Location: In person