Position Title: Pan‑Asian Sous Chef

Department: Culinary / Kitchen

Reports To: Executive Chef

Location: Lusaka, Zambia

Position Summary

The role ensures consistent food quality in the daily operation, adherence to hotel standards, efficient kitchen operations, and staff supervision. The Sous Chef plays a key role in execution, training, cost control, and maintaining the culinary identity of the hotel’s pan‑Asian concept.

Key Responsibilities

• Managing daily kitchen operations for the pan‑Asian restaurant, bar, and related banquet or room service offerings.
• Ensure consistent quality, taste, presentation, and portion control in line with hotel standards.
• Supervise kitchen stations during service and step in operationally when required.
• Support menu implementation, seasonal updates, and special promotions.
• Train and mentor commis chefs and kitchen staff on pan‑Asian techniques, ingredients, and plating standards.
• Enforce food safety, hygiene, and sanitation standards (HACCP) in accordance with hotel and local regulations.
• Assist with inventory control, ordering, receiving, and proper storage of products.
• Monitor food waste and support food cost control initiatives.
• Collaborate with other kitchen outlets to ensure smooth hotel operations.

Qualifications

Job Requirements

Education

• Professional culinary degree or equivalent vocational training.
• Formal training in Asian or Pan‑Asian cuisine preferred.

Experience

• Minimum 3–5 years of experience in Asian or Pan‑Asian kitchens.
• Previous experience as a Junior Sous Chef or strong Chef de Partie.
• Hotel or upscale restaurant experience highly desirable.

Technical Knowledge

• Solid execution of Asian cooking techniques including:
  • Wok cooking
  • Tempura
  • Curries
  • Broths (ramen, pho, etc.)
  • Rice and noodle applications
  • Basic sushi knowledge (not mandatory)
• Primary & Secondary Schooling (K-12)
• Good understanding of Asian ingredients and flavour balance.
• Knowledge of food safety standards, kitchen organization, and production flow.

Skills & Competencies

• Strong hands‑on culinary skills with attention to detail.
• Leadership and team‑supervision abilities.
• Ability to work efficiently under pressure in a hotel environment.
• Good organizational and time‑management skills.
• Willingness to learn and adapt within a brand‑driven hotel concept.
• Professional attitude and strong work ethic.

Languages

• English required (operational proficiency).
• Additional languages are an asset.

Additional Requirements

• Flexibility to work rotating schedules, split shifts, weekends, and holidays.
• Ability to support multiple outlets or events as required by hotel operations.
• Passion for Asian cuisine and commitment to continuous improvement.

• Managing daily kitchen operations for the pan‑Asian restaurant, bar, and related banquet or room service offerings.
• Ensure consistent quality, taste, presentation, and portion control in line with hotel standards.
• Supervise kitchen stations during service and step in operationally when required.
• Support menu implementation, seasonal updates, and special promotions.
• Train and mentor commis chefs and kitchen staff on pan‑Asian techniques, ingredients, and plating standards.
• Enforce food safety, hygiene, and sanitation standards (HACCP) in accordance with hotel and local regulations.
• Assist with inventory control, ordering, receiving, and proper storage of products.
• Monitor food waste and support food cost control initiatives.
• Collaborate with other kitchen outlets to ensure smooth hotel operations.

• Strong hands‑on culinary skills with attention to detail.
• Leadership and team‑supervision abilities.
• Ability to work efficiently under pressure in a hotel environment.
• Good organizational and time‑management skills.
• Willingness to learn and adapt within a brand‑driven hotel concept.
• Professional attitude and strong work ethic.

• 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.
• Previous experience as a Junior Sous Chef or strong Chef de Partie.
• Hotel or upscale restaurant experience highly desirable.
• Solid execution of Asian cooking techniques including: Wok cooking, Tempura, Curries, Broths (ramen, pho, etc.), Rice and noodle applications, Basic sushi knowledge (not mandatory).
• Primary & Secondary Schooling (K-12)
• Good understanding of Asian ingredients and flavour balance.
• Knowledge of food safety standards, kitchen organization, and production flow.