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.