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)
• 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.