Sous Chef Asian Section

Key Responsibilities

• Lead and manage the Asian kitchen section ensuring timely and quality preparation of dishes.
  

• Ensure authentic presentation taste and portioning of all Asian menu items.
  

• Assist in menu planning development of specials and seasonal offerings.
  

• Maintain hygiene food safety and sanitation standards (HACCP compliance).
  

• Train guide and supervise junior chefs and kitchen staff.
  

• Monitor stock levels control food cost and minimize waste.
  

• Collaborate with the Executive Chef and Sous Chefs in kitchen planning and coordination.
  

• Ensure smooth kitchen operations during service and handle guest feedback when necessary.
  

• Stay updated on Asian culinary trends and ingredients for continuous improvement.
  

Requirements

Requirements

• Minimum 5 years of experience in professional kitchens with at least 2 years in a leadership role in Asian cuisine.
  

• Proven expertise in Asian cooking techniques including wok skills sushi preparation dim sum or other regional specialties.
  

• Culinary diploma or certification preferred.
  

• Strong understanding of food hygiene safety standards and kitchen operations.
  

• Ability to lead and motivate a multicultural team under pressure.
  

• Excellent organizational and communication skills.
  

• English proficiency is required; additional languages (e.g. German Russian) are an advantage.
  

• Flexible schedule ability to work nights weekends and holidays.
  

• Professional appearance and demeanor.
  

Key Skills
Culinary Experience,Food Handling,Restaurant Experience,Kitchen Management Experience,Food Preparation Experience,Kitchen Experience,Labor Cost Analysis,Catering,Cooking,Cost Control,Sanitation,Knife Skills
Employment Type : Full Time
Experience: years
Vacancy: 1