Job Description

Financial

- Oversee stock take, rotation, and cost control of Asian ingredients and supplies to minimize food wastage and maintain profitability
- Review ingredient cost worksheets and plan corrective actions with department heads to optimize kitchen production costs

Operational

- Check all kitchen equipment, wok stations, steamers, and grills prior to service and monitor kitchen operations for compliance with HACCP procedures
- Distribute work schedules and delegate tasks to meet production deadlines set by Senior Management
- Liaise with Kitchen Managers and Front-of-House staff to facilitate dish delivery and maintain company standards
- Monitor product quality, presentation, and consistency to ensure compliance with prescribed Asian recipes and company guidelines
- Record and update Asian recipes and cooking methods to maintain comprehensive kitchen documentation
- Organize rosters for casual and section staff as per Head Chef guidelines
- Conduct regular operational and sanitation inspections of all kitchen areas, including prep stations and storage facilities




- Plan and execute special Asian dishes and seasonal menus as directed by the Head Chef
- Provide accurate feedback to the Head Chef on all operational and production matters

Team Management & Development

- Promote a collaborative team environment to achieve departmental objectives and maintain kitchen excellence
- Coordinate with the training manager to induct current staff and provide ongoing skills development in Asian cooking techniques and multi-skilling opportunities
- Conduct periodic performance evaluations and appraisals; motivate team members and support their professional growth
- Ensure transparent and fair decision-making processes

Business Planning

- Monitor budgets and production performance
- Develop cost-effective proposals for custom Asian dishes and special menu items

General Duties

- Maintain thorough knowledge of Asian recipes, techniques, and preparation methods
- Demonstrate comprehensive understanding of HACCP procedures and guide the team accordingly
- Analyse operational issues and implement solutions within company guidelines

📌 Sous Chef (Asian Cuisine) (New Delhi)
🏢 AccorHotel
📍 New Delhi