Asian Sous Chef

Job Description Asian Sous Chef

Purpose of Position:

• Ensures all communication, standards, policies, and expectations are effectively relayed to the team and executed flawlessly.
• Achieves objectives through clear communication, strong organization, and continuous training.
• Maintains equipment, sanitation standards, and inventory levels, ensuring an efficient workflow in the kitchen.

Responsibilities:

• Maintain an organized and efficient flow of production, adjusting for menu and forecast changes.
• Recognize and reward team members for their achievements and contributions.
• Provide coaching and immediate feedback to team members, ensuring consistent performance.
• Maintain USPH/FDA sanitation standards in all food preparation areas.
• Conduct accurate daily inventories and requisitions, ensuring the team has necessary mise-en-place.
• Keep the Executive Chef and Executive Sous Chef informed of challenges and team concerns.
• Continuously monitor food and labor costs, ensuring compliance with budgeted targets.
• Delegate workloads fairly and consistently to optimize efficiency in production.
• Identify opportunities for improvement and submit ideas to the Executive Sous Chef.
• Ensure compliance with Safety and Environmental Protection Policies, following SEMS procedures.
• Perform other related duties as assigned by supervisors.

Qualification (Your Profile)

• Minimum 1 year of experience working with various Asian cuisines, including Chinese and Thai.
• Strong knowledge of Asian cooking philosophies and principles, including starch compositions and their applications.
• Ability to explain and demonstrate Asian cooking techniques.
• Minimum 1 year of experience in high-volume Asian cooking in a hotel or restaurant.
• Intermediate to Advanced proficiency in all basic Asian cooking techniques.
• Minimum 1 year of supervisory experience in a high-volume kitchen, preferably on a cruise ship or hotel.
• Minimum 3 years of general culinary experience.
• Fluent in English strong verbal and written communication skills, including proper grammar usage.
• Proficiency in Microsoft Office, Fidelio, AS400, and Micros systems.
• Ability to convert recipes between metric and U.S. measurement systems for volume and weight calculations.

Education:

• High School Diploma or Foreign Equivalent is required.
• Associate's degree, Technical degree, or Culinary School certification is preferred.

Attributes:

• Flexible able to work any shift, in any area of responsibility, with short notice.
• Leadership and motivational skills ability to train and develop team members.
• Passionate about hospitality and customer service-driven.
• Maintains a professional appearance and good hygiene.
• Respectful and cooperative with co-workers and guests.
• Takes pride in their work, creating a positive and energetic atmosphere.
• Able to work 7 days a week in a demanding environment.