About this role
Position: Asian Sous Chef
Department: Culinary
Reports to: Chef de Cuisine ______________________________________________________________________
PURPOSE OF POSITION
The Sous Chef – Asian (Chinese Cuisine) supports the Chef de cuisine in leading and managing the Asian kitchen operations, ensuring authentic Asian Chinese dishes are prepared to the highest standards of quality, consistency, hygiene, and profitability. The role includes supervising the team, maintaining food cost control, and delivering exceptional guest experiences.
KEY ROLES & RESPONSIBILITIES
Culinary Leadership
Supervise daily operations of the Chinese Asian kitchen.Ensure authentic preparation of regional Chinese dishes (Cantonese, Sichuan, Beijing, etc.).Maintain consistency in flavor, texture, and presentation.Assist in menu planning, seasonal updates, and specialty promotions.Develop modern presentations while respecting traditional techniques.
Operations
Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervisionCheck all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standardsMonitor and implement portion control established with the recipe cards and the butcher test; minimise waste and spoilageCheck stores and refrigerators and oversee proper storage and recycling of leftoversEnsure effective communication among the kitchens and with other departmentsWork closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specificationsSupervise food tasting sessions and guide chefs for new menu implementationAttend meetings with Executive Chef to discuss future business strategy and review ongoing action plan progress, and other departmental meetings as requiredUpdate menu recipe cards and menu planning for promotions
Training/ Development
Conduct staff training and on-the-job training on kitchen skills and new menu itemsGuide employee orientation for new hiresEnsure staff adhere to hotel regulations re: fire, safety and emergency procedures
Cost Control
Maintain proper controls over purchase orders and requisitionsMonitor monthly food inventory turnover and slow moving itemsEnsure purchasing, receiving and all storage are efficiently handledReview food cost analysis on a daily basis to in line with budget and forecast
Hygiene and Sanitation
Follow HACCP guidelines and ensure that staff comply with HACCP guidelinesWorks closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule
Staffing / Human Relations
Recommend promotions, transfers of staff to various outlets for Executive Chef approvalMonitor staff schedules for the assigned outletsConduct section / departmental meetings and staff daily briefingsManage staff appraisal processResponsible for proper efficiency and profitable functioning of the assigned F&B outletsRequired Skills & Qualifications
Minimum 3–5 year experience in Chinese cuisine.Previous experience as Sous Chef or strong Chef de Partie ready for promotion.Expertise in:Wok cooking techniquesDim sum preparationRoasting (Peking Duck, BBQ meats)Sauce preparation and Chinese stocksStrong knowledge of regional Chinese flavor profiles.Experience in high-volume or luxury hotel environment preferred.Strong leadership and team management skills.Knowledge of food cost control and budgeting.HACCP certified.English communication skills required; Mandarin/Cantonese is an advantage.