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Sous-Chef

Administration responsibilities:

  • Assist the Head Chef in all aspects of  menu execution, ensuring the highest standards of quality, taste, and presentation for Asian cuisine.
  • Oversee daily operations of the restaurant, including scheduling, workload, and ensuring timely order fulfillment.
  • Train and mentor  kitchen staff, fostering a positive and productive work environment.
  • Conduct regular inventory checks and manage ordering for the  menu.
  • Collaborate with the Head Chef on menu development and innovation.
  • Troubleshoot issues related to orders and ensure customer satisfaction.
  • Lead the kitchen team in the Head Chef’s absence.
  • Uphold a clean and organized workspace within the restaurant .
  • Overseeing the preparation of popular Asian dishes like stir-fries, noodle bowls, curries, etc.
  • Maintaining consistency in taste and presentation for orders.
  • Adapting recipes and cooking techniques for optimal cooking time.

Operational responsibilities:

  • Oversee daily operations of the kitchen, with a focus on Asian cuisine.
  • Manage ordering and inventory control for Asian-specific ingredients.
  • Train and mentor kitchen staff on proper Asian cooking techniques and food handling.
  • Schedule staff and delegate tasks to ensure efficient order fulfilment for Asian dishes.
  • Maintain strict adherence to food safety and sanitation protocols within the restaurant, with an emphasis on Asian ingredients.
  • Implement proper handling and storage procedures for fresh and fermented ingredients.
  • Ensure adherence to cross-contamination prevention measures for common allergens in Asian cuisine (e.g., peanuts, shellfish).
  • Collaborate with the Head Chef on menu development and innovation for the restaurant, focusing on Asian cuisine trends.
  • Research and suggest new Asian dishes or menu variations .
  • Experiment with Asian flavours and ingredients to create unique and appealing delivery options.
  • Troubleshoot issues related to orders and ensure customer satisfaction.
  • Address any concerns specific to Asian dishes, like temperature control or presentation.
  • Work with the Head Chef to develop solutions for maintaining quality standards for Asian cuisine

Health and Safety Responsibilities:

  • Advanced knowledge of HACCP (Hazard Analysis and Critical Control Points) and ISO 22000 Food Safety Management Systems is a requirement.
  • Identifying and controlling food safety hazards in an Asian cuisine setting.
  • Implementing HACCP principles throughout the delivery menu preparation process.
  • Establishing critical control points (CCPs) for Asian-specific ingredients and cooking methods.
  • Monitoring and verifying CCPs to ensure food safety compliance.
  • Maintaining detailed records for HACCP and ISO 22000 documentation.

Tagged as: ability to work under pressure, interpersonal and organizational skills, familiarity with asian dishes and cooking techniques, understanding of food safety regulations

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