Pan Asian Sous Chef

About the role

The Pamodzi is seeking a talented Pan‑Asian Sous Chef to lead daily kitchen operations for its pan‑Asian restaurant, bar, and related banquet and room‑service outlets. Reporting to the Executive Chef, you will ensure consistent food quality, uphold hotel standards, and mentor kitchen staff.

Key responsibilities

• Manage daily kitchen operations for the pan‑Asian restaurant, bar, banquet, and room‑service offerings.
• Maintain consistent quality, taste, presentation, and portion control in line with hotel standards.
• Supervise kitchen stations during service and provide hands‑on support when needed.
• Assist with menu development, seasonal updates, and special promotions.
• Train and mentor commis chefs and kitchen staff on pan‑Asian techniques, ingredients, and plating standards.
• Enforce HACCP food safety, hygiene, and sanitation standards.
• Support inventory control, ordering, receiving, and proper storage of products.
• Monitor food waste and contribute to food‑cost control initiatives.
• Collaborate with other kitchen outlets to ensure smooth hotel operations.

Required profile

• Professional culinary degree or equivalent vocational training; formal training in Asian or pan‑Asian cuisine preferred.
• Minimum 3–5 years of experience in Asian or pan‑Asian kitchens, preferably as a Junior Sous Chef or senior Chef de Partie.
• Hotel or upscale restaurant experience is highly desirable.
• Operational proficiency in English; additional languages are an asset.
• Flexibility to work rotating schedules, split shifts, weekends, and holidays.
• Passion for Asian cuisine and a commitment to continuous improvement.

Required skills

• Wok cooking
• Tempura preparation
• Curries
• Broths (ramen, pho, etc.)
• Rice and noodle applications
• Basic sushi preparation
• Knowledge of Asian ingredients and flavour balance
• Food safety standards (HACCP)