Jr. Sous Chef (Asian)

About the role

The Junior Sous Chef (Asian) will support the kitchen team in preparing and presenting Asian‑style dishes, ensuring high standards of quality, safety, and visual appeal in a busy hotel environment.

Key responsibilities

• Supervise and coordinate the activities of cooks and kitchen workers, ensuring smooth workflow.
• Determine food presentation, create decorative displays, and ensure proper portioning, arrangement, and garnish.
• Monitor food preparation quantities and inform service staff of menu specials, out‑of‑stock items, and substitutions.
• Prepare special meals or substitute items as required and assist cooks with various tasks.
• Maintain stock levels of kitchen supplies, track inventory, and keep kitchen logs for food safety compliance.
• Ensure food quality meets specifications and report any deviations to the manager.
• Assist management with hiring, training, scheduling, evaluating, and coaching kitchen staff.
• Follow safety, security, and uniform policies, report incidents, and complete required safety training.

Required profile

• Technical, trade, or vocational school degree.
• 4–6 years of relevant kitchen experience.
• Minimum 2 years of supervisory experience.
• No specific license or certification required.