Sous Chef Oriental Cuisine

Job Description

At Food Whisperer, we celebrate culinary artistry and cultural authenticity. Our kitchens are driven by passion and precision. We are currently looking for a talented Sous Chef specializing in Oriental cuisine to help elevate our culinary offerings and support our dynamic kitchen team. Position Summary: The Sous Chef – Oriental Cuisine is responsible for overseeing the preparation and execution of authentic Oriental dishes, supporting the Head Chef in daily kitchen operations, and leading a team of cooks and prep staff. This role requires deep knowledge of Oriental cooking techniques and ingredients, high attention to detail, and strong leadership in a fast-paced environment. Key Responsibilities: 1. Culinary Execution Assist in planning and executing daily menus featuring Oriental dishes (Chinese, Thai, Japanese, etc.). Ensure authenticity, flavor balance, and visual presentation in all prepared meals. Supervise and participate in food prep and cooking to maintain consistency and quality standards. 2. Kitchen Leadership Lead and mentor line cooks, prep cooks, and other kitchen staff. Ensure smooth operations during service, particularly during peak hours. Maintain open communication with the Head Chef regarding staffing, equipment, and menu feedback. 3. Food Safety & Sanitation Enforce strict hygiene and sanitation practices in accordance with HACCP and local health regulations. Oversee proper storage, labeling, and rotation of food items. Ensure all equipment is cleaned and maintained according to schedule. 4. Inventory & Cost Control Assist in managing kitchen inventory and placing orders for Oriental ingredients and specialty items. Monitor portion control and reduce waste to maintain food cost targets. Conduct regular stock checks and maintain accurate records. 5. Training & Development Train kitchen staff on Oriental cooking methods, knife skills, and plating techniques. Encourage ongoing development and cross-training across kitchen stations. Qualifications: Culinary degree or certification from a recognized institution (preferred). Minimum 3–10 years of experience in a professional kitchen with a focus on Oriental cuisine. Expertise in Asian culinary techniques (e.g., wok cooking, dim sum, sushi, stir-fry, steaming). Strong leadership and team management skills. Knowledge of kitchen safety standards and food handling regulations. Ability to work evenings, weekends, and holidays as required. What We Offer: Competitive salary with performance incentives Meals during shifts Opportunities for growth within a growing culinary brand A collaborative and passionate kitchen environment Show more Show less