What you'll do:

• Lead daily production of Asian menus, including stir-fries, noodles, rice dishes, dim sum, curries, broths and sauces, in high volume.
• Plan production with the Head Chef based on event numbers and menus.
• Keep flavour, portions and presentation consistent across large batches.
• Portion, pack and label food correctly for dispatch and off-site service. Supervise, train and develop Commis Chefs, Demi Chefs, Chef de Parties and casual staff.
• Maintain food safety, hygiene, allergen and FIFO standards. Control waste and make efficient use of stock and equipment.

Qualifications & Requirements:

• Diploma or Certificate in Culinary Arts, Food Production or a related field.
• 5-8 years' professional kitchen experience, with at least 5 years as a Sous Chef or in a senior supervisory role.
• Solid Asian cuisine experience (Chinese, Thai or a mix of regional styles).
• Experience in a central kitchen, outside catering, hotel banquet or other high-volume operation.
• Strong knowledge of HACCP, recipe control, portioning and costing. Flexibility to work weekends and event days.