Junior Sous Chef
Core
Support day-to-day kitchen operations and lead service for Asian cuisine concepts (Grill, Wok, Wine Bar) in a high-volume open kitchen environment.
Role type
Junior Sous Chef (hands-on IC)
Builds
High-volume Asian cuisine dishes and dining experiences for hotel guests
Domain
Hospitality / Asian Cuisine
Required skills
Asian wok cooking, tandoor cooking, kitchen supervision, menu costing, stock control, HACCP compliance, team training, food safety
Preferred skills
Culinary management qualifications, open kitchen customer engagement
Technologies
Wok, Tandoor
Responsibilities
Supervise kitchen staff during service, manage food preparation and production, ensure food quality and presentation standards, support menu development and costing, maintain hygiene and safety compliance, assist with rostering and stock control, train junior team members
Seniority
Junior, hands-on IC