Description
We are seeking a Sous Chef – Asian Cuisine to support our kitchen operation at Pullman Kuching, a modern hotel located in the heart of Kuching. As a Sous Chef, you will oversee the preparation and production of Asian cuisine, ensuring food quality, consistency, hygiene, and smooth kitchen operations.
Key Responsibilities:
- Assist the Executive Chef / Executive Sous Chef in managing daily kitchen operations.
- Oversee the preparation and production of Asian cuisine according to established recipes and standards.
- Ensure food quality, presentation, taste, and consistency are maintained.
- Lead, supervise, and train kitchen team members within the assigned section.
- Monitor food preparation, portion control, and proper storage of ingredients.
- Ensure compliance with food safety, hygiene, and sanitation standards.
- Monitor kitchen equipment and ensure proper handling and maintenance.
- Assist with menu planning, recipe development, and new dish creation when required.
- Control food wastage and support effective food cost management.
- Coordinate with other kitchen sections and F&B teams to ensure smooth service.
- Ensure mise en place is completed before service.
- Maintain cleanliness and organisation of the kitchen and work areas.
- Assist in inventory checks and ensure sufficient ingredients are available for daily operations.
- Support the Executive Chef in maintaining hotel and Accor culinary standards.
- Perform other duties as assigned by the Executive Chef / Management.
Qualifications:
- Minimum 3–5 years of culinary experience, with experience in Asian cuisine.
- Previous experience as a Sous Chef or Chef de Partie in a hotel, resort, or reputable restaurant is preferred.
- Good knowledge of Asian cooking techniques, ingredients, and food preparation.
- Strong leadership and team management skills.
- Good understanding of food safety, hygiene, and HACCP standards.
- Able to work under pressure in a fast-paced kitchen environment.
- Good communication and organisational skills.
- Passionate about food quality and guest satisfaction.
- Willing to work shifts, weekends, and public holidays.