Job Summary

The Sous Chef (Asian BBQ) is responsible for overseeing culinary operations within BBQ kitchen operations, ensuring consistency, quality and efficiency across the productions. This role supports the central production kitchen by leading kitchen teams in preparation of BBQ items, including Char Siew, Roast Pork, and other Asian-style roasted meat and grilled items. This role focuses on standardization, cost control, and compliance with food safety regulations while maintaining high presentation standards.

Responsibilities

Production & Operations Management

Oversee daily BBQ kitchen operations, to support multiple outlets and service points.
Ensure consistency in recipe, taste, portioning, and presentation across all dishes.
Plan and manage preparation schedules to meet operational demand and service timelines.
Optimize workflow and manpower deployment to ensure efficiency during service and production.

BBQ Kitchen Expertise

Supervise the preparation of BBQ items, such as Char Siew, Roast Pork, and other Asian-style roasted meat.
Operation of roasting ovens, and other roasting equipment's
Ensure high standards in plating and visual presentation.
Standardize recipes and preparation methods.
Support menu development and R&D initiatives for new BBQ items and seasonal offerings.
Good understanding of global culinary trends and ingredients, with the ability to apply them in BBQ kitchen menu development and presentation.

Cost Control & Inventory Management

Monitor food cost, wastage, and yield within the BBQ kitchen.
Oversee procurement, inventory control, and proper storage of perishable items.
Ensure effective stock rotation (FIFO) and minimize spoilage.

Compliance & Food Safety

Ensure strict adherence to HACCP, SFA regulations, and food safety standards.
Maintain cleanliness, hygiene, and audit readiness within the BBQ kitchen.
Conduct regular checks on food quality, storage temperatures, and sanitation practices.

Team Leadership & Development

Lead and manage BBQ staff, ensuring smooth daily operations.
Train and develop team members on cold kitchen techniques, plating standards, and SOPs.
Foster teamwork, discipline, and accountability within the team.

Qualifications

Certificate or Diploma in Culinary Arts or equivalent.
Minimum 5–7 years of experience in Asian BBQ, preferably in central kitchen or high-volume production environments.
Experience in high-volume 5-star hotels, multi-outlet resorts, or exposure to MICE, attention to detail, and quality execution.
Strong knowledge of BBQ techniques, ingredients, and large-scale food preparation.
Experience in production planning and kitchen workflow optimization.
Strong knowledge of HACCP and food safety standards.
Proficiency in Microsoft Office applications.