Sous Chef Pan Asian
Sous Chef Pan Asian
Posted on :
06-02-2024
Employer Active
1 Vacancy
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Job Description
Req ID : 2513171
Summary: We are seeking a highly skilled and experienced Sous Chef with a passion for Pan Asian cuisine to join our team. The ideal candidate will have a minimum of 10 years of culinary experience specializing in Pan Asian cuisine along with a background in hotel management. This individual should be wellversed in working within a 5star hospitality environment and be capable of leading a team to consistently deliver highquality dishes.
Responsibilities:
1. Menu Planning and Development:
Collaborate with the Head Chef to create innovative and authentic Pan Asian menus.
Ensure that all dishes are prepared in accordance with standardized recipes and presentation guidelines.
2. Kitchen Management:
Assist in the management of daytoday kitchen operations including ordering inventory control and scheduling.
Supervise kitchen staff and provide guidance and support in their professional development.
3. Food Preparation and Cooking:
Oversee the preparation cooking and presentation of Pan Asian dishes to maintain quality standards.
Monitor portion sizes and ensure consistency in flavor appearance and texture.
4. Quality Control:
Conduct regular tastings and inspections to maintain highquality standards in both taste and presentation.
Address any discrepancies or issues promptly to uphold food quality and safety.
5. Training and Development:
Train and mentor junior kitchen staff in Pan Asian cooking techniques and culinary best practices.
Foster a culture of continuous learning and improvement within the kitchen team.
6. Hygiene and Safety:
Ensure compliance with all relevant health and safety regulations including proper food handling and sanitation practices.
Conduct regular kitchen inspections to identify and rectify any potential hazards.
7. Cost Management:
Monitor food costs and work with the Head Chef to implement costeffective strategies while maintaining highquality standards.
Assist in the management of inventory to minimize waste and control expenses.
8. Collaboration and Communication:
Work closely with the Head Chef kitchen team and other departments to ensure seamless coordination of operations.
Effectively communicate menu changes special requests and dietary restrictions to the kitchen staff.
Qualifications:
Minimum of 10 years of experience in a professional kitchen with a focus on Pan Asian cuisine.
Bachelors degree in Hotel Management or a related field.
Previous experience in a 5star hotel or highend dining establishment preferred.
Strong leadership and team management skills.
Excellent knowledge of Pan Asian culinary techniques ingredients and flavors.
Proficient in menu planning costing and kitchen operations management.
Ability to work in a fastpaced highpressure environment.
Strong communication and interpersonal skills.
Knowledge of food safety and sanitation regulations.
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Employment Type
Full Time
Key Skills
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