Sous Chef (Asian Restaurant)

Kitchen Operations

• Assist the Head Chef in managing day-to-day kitchen operations.
• Supervise food preparation, cooking, plating, and service to ensure consistency and quality.
• Ensure all menu items are prepared according to standardized recipes and SOPs.
• Monitor food production to ensure timely service during operating hours.
• Act as the Head Chef in their absence.

Food Quality & Safety

• Maintain consistent food quality, taste, and presentation.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Monitor proper storage and handling of ingredients using FIFO/FEFO practices.
• Conduct routine quality checks on ingredients and finished dishes.
• Ensure the kitchen is clean, organized, and compliant with health regulations.

Inventory & Cost Control

• Assist in managing inventory levels and conducting regular stock counts.
• Monitor ingredient usage to...