Sous Chef

Roles & Responsibilities:

• Assist the Head Chef in managing day-to-day kitchen operations
• Prepare and oversee authentic Asian dishes (Chinese, Thai, Japanese, Pan-Asian)
• Ensure consistency in taste, portion size, and presentation
• Supervise, train, and guide commis and junior chefs
• Maintain food safety, hygiene, and FSSAI standards
• Monitor inventory, place requisitions, and control food cost & wastage
• Coordinate with service team to ensure smooth and timely service
• Handle kitchen operations efficiently during peak hours
• Ensure proper use and maintenance of kitchen equipment

Requirements:

• Proven experience as a Sous Chef or Senior CDP in an Asian kitchen
• Strong knowledge of Asian cooking techniques, sauces, and ingredients
• Leadership and team management skills
• Ability to work under pressure in a fast-paced environment