Duties:

• Assist the Head Chef and Sous Chef in planning, preparing, and executing all Asian cuisine dishes with consistency and high quality.
• Prepare traditional and contemporary dishes across various Asian cuisines (e.g., Japanese, Chinese, Thai, Indian), maintaining authenticity and presentation standards.
• Supervise and support the kitchen team, including Chef de Partie and Commis, ensuring adherence to recipes, portioning, and timing.
• Contribute to menu development, introducing innovative and seasonal dishes.
• Manage stock, control waste, and maintain kitchen hygiene and safety standards.
• Train junior staff and support team development, fostering a professional and motivated kitchen environment.
• Cover for the Sous Chef when required, ensuring seamless kitchen operations.

Experience:

• Total kitchen experience: 4–6 years, with at least 2 years in an Asian cuisine-focused role.
• Previous experience as a Chef de Partie in a reputable Asian or multi-cuisine kitchen.
• Demonstrated expertise in Asian cooking techniques, ingredient knowledge, and plating.
• Experience supervising small teams and coordinating production in high-volume or luxury settings.
• Exposure to menu planning, inventory management, and cost control.

Qualifications:

• Culinary degree or formal qualification preferred, ideally with focus on Asian cuisine.
• Strong technical skills in Asian culinary techniques and presentation.
• Excellent organizational, leadership, and communication skills.
• Ability to work efficiently under pressure while maintaining quality standards.
• Creativity and passion for developing innovative dishes.
• Knowledge of food safety, hygiene, and health regulations.
• Proficiency in English, both spoken and written.