Sous Chef – Asian Cuisine

About the role

We are seeking a motivated Sous Chef to lead the Asian cuisine kitchen at our resort in Nadi, Fiji. The role combines hands‑on cooking with team leadership, ensuring high‑quality dishes and smooth daily operations.

Key responsibilities

• Oversee all kitchen areas during each shift, maintaining consistent quality and presentation of Asian dishes.
• Prepare and cook a wide range of menu items, including special guest requests and banquet functions.
• Assist the Executive Chef with menu planning, new recipe development, and decorative food displays.
• Manage purchasing, receiving, storage, and inventory to meet budget and safety standards.
• Ensure compliance with food‑handling, sanitation, and local health regulations.
• Train, mentor and evaluate kitchen staff, fostering a collaborative and productive work environment.
• Monitor equipment performance, report malfunctions and ensure timely maintenance.

Required profile

• Proven experience in a kitchen supervisory role, preferably as a Sous Chef.
• Strong knowledge of Asian culinary techniques and ingredients.
• Understanding of food safety, sanitation and hygiene standards.
• Ability to work full‑time on‑site in a fast‑paced hospitality environment.
• Leadership qualities with excellent communication and team‑building skills.

Required skills

• Food preparation and cooking techniques
• Menu development and recipe creation
• Food safety and sanitation compliance
• Inventory and stock management