Sous Chef - Asian Cuisine

Sous Chef - Asian Cuisine

Pullman Kuching is centrally located in the Kuching Golden Triangle, enjoying pride of place on Jalan Mathies hill, with panoramic city and river views. The first Pullman hotel in this vibrant city, Pullman Kuching features 389 spacious, contemporary rooms and offers easy access to renowned Borneo national parks. The hotel is ideal for business guests, offering an abundance of conferencing space, state of the art facilities and technology, plus a range of trendy restaurants and bars, and a high-end spa.

Job Summary

The Sous Chef – Asian Cuisine is responsible for supporting the kitchen operation and overseeing the preparation and production of Asian cuisine. The role ensures food quality, consistency, hygiene and smooth kitchen operations while leading and guiding the culinary team.

Key Responsibilities

• Assist the Executive Chef / Executive Sous Chef in managing daily kitchen operations.
• Oversee the preparation and production of Asian cuisine according to established recipes and standards.
• Ensure food quality, presentation, taste and consistency are maintained.
• Lead, supervise and train kitchen team members within the assigned section.
• Monitor food preparation, portion control and proper storage of ingredients.
• Ensure compliance with food safety, hygiene and sanitation standards.
• Monitor kitchen equipment and ensure proper handling and maintenance.
• Assist with menu planning, recipe development and new dish creation when required.
• Control food wastage and support effective food cost management.
• Coordinate with other kitchen sections and F&B teams to ensure smooth service.
• Ensure mise en place is completed before service.
• Maintain cleanliness and organisation of the kitchen and work areas.
• Assist in inventory checks and ensure sufficient ingredients are available for daily operations.
• Support the Executive Chef in maintaining hotel and Accor culinary standards.
• Perform other duties as assigned by the Executive Chef / Management.

Qualifications

• Minimum 3–5 years of culinary experience, with experience in Asian cuisine.
• Previous experience as a Sous Chef or Chef de Partie in a hotel, resort or reputable restaurant is preferred.
• Good knowledge of Asian cooking techniques, ingredients and food preparation.
• Strong leadership and team management skills.
• Good understanding of food safety, hygiene and HACCP standards.
• Able to work under pressure in a fast-paced kitchen environment.
• Good communication and organisational skills.
• Passionate about food quality and guest satisfaction.
• Willing to work shifts, weekends and public holidays.