SOUS CHEF / JUNIOR SOUS CHEF

Job summary :

Assisting the Executive Chef in overseeing daily kitchen operations and ensuring the preparation and presentation of high-quality dishes. He / She supervises kitchen staff, coordinates food preparation, and manages inventory, while also ensuring food safety and cleanliness standards are maintained. In the absence of the Executive Chef, the he / she takes full responsibility for the kitchen, ensuring smooth operations and consistent quality.

Job Responsibilities :

• Help in the preparation and design of all food and drinks menus;
• Produce high quality plates both design and taste wise;
• Ensure that the kitchen operates in a timely way that meets our quality standards;
• Fill in for the Executive Chef in planning and directing food preparation when necessary;
• Resourcefully solve any issues that arise and seize control of any problematic situation;
• Manage and train kitchen staff, establish working schedule and assess staff's performance;
• Order supplies to stock inventory appropriately;
• Comply with and enforce sanitation regulations and safety standards;
• Maintain a positive and professional approach with co-workers and customers;
• Collaborate with the culinary team to develop new menu items, seasonal specials, and tasting menus;
• Ensure compliance with health and safety regulations, sanitation standards, and food handling procedures at all times; snf
• Maintain cleanliness and organization in the kitchen, including equipment maintenance and proper storage of ingredients.

Jobs Requirements :

If you're ready to take your culinary career to the next level and join a dynamic team passionate about Asian cuisine, we want to hear from you!