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.