Sous Chef & Jr. Sous Chef - Thai/Asian Cuisine

Subject Note : APPLY_Position ( Example : Apply_Sous Chef)

Job Description:

Position Overview:
The Sous Chef specializing in Asian cuisine will be responsible for assisting the Head Chef in managing all aspects of the kitchen operation, with a particular focus on Thai/Asian culinary techniques, flavors, and dishes. The individual will contribute to menu development, food preparation, staff supervision, and ensuring consistent quality and presentation of dishes.

Key Responsibilities:

• Menu Development and Planning:
  • Collaborate with the Head Chef to create innovative and authentic Asian-inspired menus that reflect current culinary trends and customer preferences.
  • Research and introduce new ingredients, recipes, and cooking techniques to enhance the diversity and appeal of the menu offerings.
  • Ensure that menu items are cost-effective, considering ingredient availability and pricing.
• Food Preparation and Production:
  • Oversee the preparation, cooking, and plating of Thai/Asian  dishes according to established recipes and quality standards.
  • Train kitchen staff in the proper techniques for handling, seasoning, and cooking Thai/Asian ingredients, such as seafood, Beef, Poultry, and various spices.
  • Monitor food production levels to minimize waste and maintain freshness while meeting customer demand.
• Quality Control and Presentation:
  • Maintain high standards of food quality, flavor, and presentation, ensuring that all dishes leaving the kitchen meet or exceed customer expectations.
  • Conduct regular tastings and evaluations of menu items to identify opportunities for improvement and refinement.
  • Implement procedures for food safety and sanitation to uphold health code regulations and prevent cross-contamination.

• Staff Supervision and Training:
  • Assist the Head Chef in scheduling kitchen staff and assigning duties to ensure smooth operations during peak hours.
  • Provide guidance, coaching, and constructive feedback to kitchen team members to foster skill development and performance improvement.
  • Lead by example in demonstrating professionalism, teamwork, and a positive attitude in the kitchen environment.
• Inventory Management and Ordering:
  • Monitor inventory levels of ingredients, sauces, and specialty items, and place orders as needed to maintain adequate stock levels.
  • Work closely with suppliers and vendors to source high-quality ingredients at competitive prices while adhering to budgetary constraints.
  • Implement inventory control measures to minimize waste, spoilage, and overstocking.

Qualifications:

• Proven experience working as a Sous Chef / Jr. Sous Chef in an Asian/Thai and Grill focused establishment (min.2 years)
• In-depth knowledge of Thai/Asian cooking techniques, ingredients, and regional cuisines will be an advantage. 
• Strong leadership and communication skills, with the ability to effectively train, motivate, and supervise kitchen staff.
• Excellent organizational abilities and attention to detail, particularly in managing food production schedules, inventory levels, and kitchen sanitation practices.
• Flexibility to work evenings, weekends, and holidays as required in a fast-paced restaurant environment.
• Culinary degree or equivalent certification from a recognized culinary institution is preferred.