Sous Chef – Asian Cuisine

About the role

The Sous Chef (Asian Cuisine) will support the kitchen team in delivering high‑quality Asian dishes across all hotel outlets. Reporting to the Kitchen Manager, you will help drive menu innovation, control costs and ensure a safe, hygienic working environment.

Key responsibilities

• Assist in menu planning, costing and development of new Asian dishes.
• Organise special events and food promotions, ensuring timely execution.
• Maintain comprehensive product knowledge of ingredients, suppliers and market trends.
• Uphold food safety and personal hygiene standards; oversee kitchen cleaning.
• Collaborate with HR to manage staff performance, training needs and future staffing plans.
• Participate in budget preparation and expense monitoring for the department.
• Ensure compliance with occupational health & safety policies, fire safety and emergency procedures.
• Log security incidents and accidents as required by hotel policy.

Required profile

• Proven experience in a professional kitchen, preferably with Asian cuisine.
• Strong organisational skills and ability to manage multiple tasks.
• Good understanding of budgeting, costing and inventory control.
• Commitment to maintaining high standards of hygiene and safety.
• Ability to work collaboratively with senior management and HR.

Required skills

• Menu planning
• Costing and budgeting
• Food safety and hygiene
• OH&S compliance
• First aid and emergency response awareness