Requirements
The Asian Sous Chef must have a culinary degree, diploma, or professional certification, with a minimum of 5-7 years of professional kitchen experience, preferably in hotels, resorts, or high-end restaurants. A minimum of 2-3 years of experience in Asian cuisine in a supervisory role is required. Strong knowledge of Asian cooking techniques, ingredients, and preparation methods is essential, along with good understanding of HACCP, food safety, hygiene, food costing, inventory, portion, and waste management.
Description
Location: (EL Gouna)Job SummaryThe Asian Sous Chef is responsible for supporting the Executive Chef in managing and supervising the Asian kitchen operations, ensuring the preparation and presentation of high-quality Asian cuisine while maintaining food safety, hygiene, cost control, and operational standards.The role requires strong knowledge and hands-on experience in a variety of Asian cuisines, with the ability to lead the kitchen team, maintain consistency, and deliver an exceptional dining experience.Key ResponsibilitiesManage and supervise the daily operations of the Asian kitchen section.Prepare and oversee the preparation of authentic Asian dishes while maintaining high standards of quality, taste, and presentation.Ensure consistency in recipes, portion sizes, presentation, and overall food quality.Support the Executive Chef / Executive Sous Chef in menu planning and development.Contribute creative ideas for new dishes, seasonal menus, promotions, and special events.Ensure proper food preparation, storage, handling, and sanitation procedures are followed.Monitor food costs, portion control, wastage, and kitchen expenses.Assist with inventory management, stock control, and ordering of kitchen supplies and ingredients.Ensure the quality and freshness of all ingredients received and used.Supervise, train, coach, and develop chefs and kitchen team members.Prepare staff schedules and organize daily kitchen duties according to operational requirements.Maintain high standards of cleanliness, hygiene, food safety, and HACCP requirements.Ensure all kitchen equipment is properly used, cleaned, and maintained.Coordinate effectively with other kitchen sections, F&B outlets, Purchasing, and Stewarding teams.Support smooth operations during high-volume periods, special events, and functions.Handle operational challenges efficiently and ensure timely food preparation and service.Ensure compliance with hotel policies, procedures, brand standards, and health & safety regulations.Support the Executive Chef in achieving guest satisfaction, operational efficiency, and departmental financial targets.Qualifications & ExperienceCulinary degree, diploma, or relevant professional culinary certification is preferred.Minimum 5–7 years of professional kitchen experience, preferably within hotels, resorts, or high-end restaurants.Minimum 2–3 years of experience in Asian cuisine in a supervisory role such as Junior Sous Chef or Sous Chef.Strong knowledge of Asian cooking techniques, ingredients, sauces, preparation methods, and presentation.Experience in cuisines such as Chinese, Thai, Japanese, Korean, or Southeast Asian cuisine is highly preferred.Previous experience in a 4- or 5-star hotel/resort environment is an advantage.Good knowledge of HACCP, food safety, hygiene, and kitchen operational standards.Good understanding of food costing, inventory management, portion control, and waste management.Skills & CompetenciesStrong culinary and Asian cuisine expertise.Leadership and team management skills.Creativity and attention to detail.Strong organizational and time-management skills.Ability to work effectively under pressure.Good communication and interpersonal skills.Cost-conscious and quality-focused mindset.Ability to train and develop kitchen team members.Strong commitment to guest satisfaction and food quality.