Pan Asian Sous Chef

5 Jun 2026 Pan Asian Sous Chef at Hyatt

• 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. • 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)