The Sous Chef assists the Executive Chef in managing the kitchen's daily operations, ensuring that food is prepared and presented to the highest standards. This role involves supervising kitchen staff, ensuring food safety compliance, and maintaining efficient kitchen operations in the absence of the Executive Chef. The Sous Chef in Asian Cuisine oversees daily kitchen operations, ensuring high standards for taste, design, and safety, and leading staff in preparing diverse Asian dishes, from traditional recipes like Mongolian Beef to complex sushi (Itamae) or Filipino fusion, requiring skills in knife work (cleavers, nikiri), sauce making, stir-frying, and quality control. 

KEY RESPONSIBILITIES 

• Operations: Manage daily kitchen flow, assist with menu planning, inventory, and ordering.

  
  

• Culinary Expertise: Prepare and present authentic and innovative Asian dishes, focusing on presentation (design) and flavor.

  
  

• Staff Supervision: Direct and train kitchen staff, ensuring efficient service.

  
  

• Quality Control: Maintain strict food safety, hygiene, and quality standards (temperature, storage). 

  
  

It is not the intent of this Job Description to cover all aspects of the position but to highlight the most important areas of responsibility.