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Sous Chef - Oriental

  • F&B Production Department
  • Full Time
Job Responsibilities:

- In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements

Prepares, cooks, serves and stores the following dishes:

- Appetizers, Savories, Salads and Sandwiches: Applies organization skills for mise-en place

- Sauces: Produces hot and cold sauces for menu items ensuring consistency

- Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes

Poultry and Game dishes

- Meat dishes: Meat marinade, Carve Meat

- Fish & Shell Fish: Sauces for fish and shell fish, Garnishing techniques and methods of service for fish

- Pastry, cakes and yeast goods: Petits Fours, Desserts

- Hot & Cold Desserts: Decorate, portion and present

- Plates & Terrines: Prepares pastries for pate en croute

Chinese Regional Dishes:

- Guangong and Chiu Chow dishes: Prepares an extensive range of meat, vegetable, chicken and seafood dishes; Prepares sauces,condiments, seasonings and flavouring agents; Prepares Chiu Chou braised dishes

- Shanghai dishes: Prepares specialty menu items using specialized and preserved commodities; Prepares specialty chicken and duck dishes; Prepares specialty seafood dishes; Prepares a range of vegetable dishes; Prepares braised dishes according to regional style; Prepares noodle dishes

Thai Regional Dishes:

- Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings

Prepares regional appetizers

Prepares soups

Prepares regional curries

Prepares regional sauces, dips and dressings

Japanese Dishes:

- Prepares and procedures a range of Japanese food including sunomono, tsukemono aemono, yakimono mushimono, gohanmono and kaiseki menu items

- Prepares and procedures a range of aemono (dressed salads), sunomono (vinegared salads), and tsukemono (pickles)

- Prepare and produce Sashimi

- Prepare and produce a range of mushimono (steamed) dishes

- Prepare and produce a range of yakimono (grilled dishes)

Job Specifications (Skills Required):

  • Organizes kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade.
  • Promotes the desired work culture around the five core values such as: Integrity & Honesty | Respect for Individuals | Devotion to duty | Minimize wastage | Interactive yet responsible communication

Required Qualification: BHM/DHM

Number of Vacancies: 1

Job Valid Until: 30th October,2017

Please email your resume at:

For any further queries, please call: +91 80 3052 7777

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