JOB SUMMARY
Sous Chef to support the Chef de Cuisine in managing kitchen operations and delivering exceptional dining experiences. The ideal candidate possesses extensive knowledge of Asian culinary traditions, strong leadership skills, and the ability to maintain high standards of food quality, presentation, and kitchen efficiency.
RESPONSIBILITIES
Culinary Operations
- Assist the Chef de Cuisine in the preparation and execution of food for
- Restaurant, IRD, Pool bar operation.
- Ensure consistency in taste, quality, presentation, and portion control across all menu items.
- Develop and recommend new menu items, seasonal promotions, and innovative culinary concepts.
- Monitor food preparation and service to ensure timely and efficient kitchen operations.
Kitchen Management
- Supervise, train, and mentor kitchen staff to maintain high culinary standards.
- Coordinate daily kitchen activities and delegate responsibilities effectively.
- Foster teamwork, professionalism, and a positive work environment.
- Assume leadership of kitchen operations in the absence of the Chef de Cuisine.
Food Safety & Quality Control
- Maintain compliance with food safety, sanitation, and health regulations.
- Conduct regular quality checks on ingredients and finished dishes.
- Ensure proper storage, labeling, and handling of food products.
- Monitor kitchen cleanliness and organization at all times.
- Maintain complete accountability for food safety across all production lines, enforcing
- Unwavering compliance with HACCP, ServSafe, and international food manufacturing standards.
Inventory & Cost Management
- Assist with purchasing, inventory control, and supplier coordination.
- Monitor food costs, waste management, and portion control to achieve budget objectives.
- Ensure adequate stock levels of specialty Asian ingredients, spices, sauces, and fresh produce.
- Support cost-effective kitchen operations while maintaining quality standards.
People Management
- Performance Management: Manage and drive high performance among direct reports, and help them achieve their performance goals . This also includes conducting performance evaluations.
- Coaching and Mentoring: Provides guidance to direct reports in performing their areas of responsibility, and supports their growth and development.
- Employee Engagement: Implement initiatives and provide a work environment that will promote employee engagement and high commitment to the company.
QUALIFICATIONS
- Culinary degree, diploma, or equivalent professional culinary training preferred.
- Minimum of 3–5 years of professional kitchen experience, including at least 1–2 years in a supervisory or Sous Chef role.
- Thorough understanding of food safety and sanitation standards.
- Strong leadership, communication, and organizational skills.
