Asian Sous Chef

Menu Development & Innovation

Together with Executive chef creating, adapt, and update authentic and contemporary Asian menus, ensuring balance, creativity, and alignment with restaurant concept and guest expectations.

Quality & Consistency Control

Oversee food preparation and presentation to maintain consistent taste, portioning, and high standards in line with brand and culinary identity.

Team Leadership & Training

Lead, motivate, and mentor the kitchen brigade; conduct regular training on Asian cooking techniques, hygiene, and service standards.

Operational Management

Ensure smooth kitchen operations, coordinating with service staff and other departments to deliver a seamless dining experience.

Cost & Inventory Control

Manage food cost, portion control, purchasing, and stock rotation, reducing wastage while maximizing profitability.

Health, Safety & Hygiene Compliance

Enforce HACCP, food safety, sanitation, and workplace safety standards in line with local regulations and company policies.

Guest Engagement & Experience

Engage with guests for feedback, explain dishes when needed, and adapt offerings to enhance satisfaction and repeat business.

Innovation & Market Awareness

Stay updated on Asian culinary trends, competitor offerings, and evolving guest preferences; introduce seasonal specials and promotions.