Sous Chef - Asian Cuisine

About the role

The Sous Chef is accountable for the overall success of daily kitchen operations, personally performing culinary tasks while leading the staff and managing all food-related functions. The role supervises all kitchen areas to deliver a consistent, high-quality product, guides and develops staff, and keeps guest and employee satisfaction high while maintaining the operating budget. It is a full-time management position located in Momi Bay, Nadi, Fiji.

Key responsibilities

• Manage kitchen shift operations and ensure compliance with Food & Beverage policies, standards and procedures
• Estimate daily production needs weekly and communicate them to kitchen staff daily
• Assist the Executive Chef with kitchen operations and prepare and cook food for regular service and special guests
• Develop new dishes and food presentations, and maintain purchasing, receiving and storage standards
• Supervise cooks and workers, lead shifts, and coach and mentor staff
• Handle guest feedback and complaints, and set clear performance expectations
• Use the Labor Management System to schedule staff and track time and attendance
• Train employees in safety procedures and take part in performance appraisals

Required profile

• Fiji citizens only
• High school diploma or GED, or a 2-year accredited degree in Culinary Arts, Hotel and Restaurant Management or a related major
• 4 years of culinary, food and beverage or related experience, or 2 years with a degree