Central Kitchen Sous Chef - Asian Cuisine
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What you'll do:
- Lead daily production of Asian menus, including stir-fries, noodles, rice dishes, dim sum, curries, broths and sauces, in high volume.
- Plan production with the Head Chef based on event numbers and menus.
- Keep flavour, portions and presentation consistent across large batches.
- Portion, pack and label food correctly for dispatch and off-site service. Supervise, train and develop Commis Chefs, Demi Chefs, Chef de Parties and casual staff.
- Maintain food safety, hygiene, allergen and FIFO standards. Control waste and make efficient use of stock and equipment.
Qualifications & Requirements:
- Diploma or Certificate in Culinary Arts, Food Production or a related field.
- 5-8 years' professional kitchen experience, with at least 5 years as a Sous Chef or in a senior supervisory role.
- Solid Asian cuisine experience (Chinese, Thai or a mix of regional styles).
- Experience in a central kitchen, outside catering, hotel banquet or other high-volume operation.
- Strong knowledge of HACCP, recipe control, portioning and costing. Flexibility to work weekends and event days.