Sous Chef (Asian Cuisine)

Financial

• Oversee stock take, rotation, and cost control of Asian ingredients and supplies to minimize food wastage and maintain profitability
• Review ingredient cost worksheets and plan corrective actions with department heads to optimize kitchen production costs

Operational

• Check all kitchen equipment, wok stations, steamers, and grills prior to service and monitor kitchen operations for compliance with HACCP procedures
• Distribute work schedules and delegate tasks to meet production deadlines set by Senior Management
• Liaise with Kitchen Managers and Front-of-House staff to facilitate dish delivery and maintain company standards
• Monitor product quality, presentation, and consistency to ensure compliance with prescribed Asian recipes and company guidelines
• Record and update Asian recipes and cooking methods to maintain comprehensive kitchen documentation
• Organize rosters for casual and section staff as per Head Chef guidelines
• Conduct regular operational and sanitation inspections of all kitchen areas, including prep stations and storage facilities
• Plan and execute special Asian dishes and seasonal menus as directed by the Head Chef
• Provide accurate feedback to the Head Chef on all operational and production matters

Team Management & Development

• Promote a collaborative team environment to achieve departmental objectives and maintain kitchen excellence
• Coordinate with the training manager to induct new staff and provide ongoing skills development in Asian cooking techniques and multi-skilling opportunities
• Conduct periodic performance evaluations and appraisals; motivate team members and support their professional growth
• Ensure transparent and fair decision-making processes

Business Planning

• Monitor budgets and production performance
• Develop cost-effective proposals for custom Asian dishes and special menu items

General Duties

• Maintain thorough knowledge of Asian recipes, techniques, and preparation methods
• Demonstrate comprehensive understanding of HACCP procedures and guide the team accordingly
• Analyse operational issues and implement solutions within company guidelines