Hotel Job Level: IV – Assistant Manager

Directly Reports to: Executive Sous Chef

Assigned Department: Food and Beverage – Culinary

Key Responsibilities

Job Summary

In accordance with the policies, procedure and standards of The Lind Hotels, under the supervision of the Executive Sous Chef, Junior Sous Chef’s primary role is to oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and troubleshooting any problems that may arise.

Essential Duties and Responsibilities

• Ensure kitchen staff are properly trained and consistently adhere to established quality, food safety, and service standards, with emphasis on Asian-inspired cooking techniques and presentation.
• Participate in menu planning, recipe development, and menu costing, incorporating a variety of Asian flavors, ingredients, and cooking methods.
• Support the development of new dishes and culinary products that reflect authentic and contemporary Asian influences.
• Maintain comprehensive product knowledge including Asian herbs, spices, sauces, ingredients, equipment, suppliers, market availability, and current culinary trends; recommend operational improvements as needed.
• Supervise daily outlet kitchen operations and manage line staff; effectively delegate tasks to ensure timely and consistent food delivery.
• Monitor portion control and food waste to maintain cost targets and profit margins while preserving flavor balance and quality.
• Carry out daily operational duties and special assignments as directed by superiors.
• Ensure high standards of sanitation, cleanliness, and food safety are consistently maintained in compliance with HACCP requirements.
• Maintain high standards of personal hygiene and professional kitchen conduct at all times.
• Promote teamwork, open communication, and a positive work environment within the kitchen brigade.
• Consistently work towards exceeding guest expectations through well-executed Asian-inspired dishes and high levels of service.
• Work closely with the Executive Chef in manpower planning, scheduling, and performance management.
• Assist in monitoring kitchen inventory levels, particularly Asian ingredients and specialty items, and coordinate requisitions to ensure uninterrupted operations.
• Ensure proper use, care, and maintenance of kitchen equipment used in Asian cooking techniques.
• Conduct regular taste checks and quality inspections to ensure consistency in seasoning, texture, and presentation.
• Support compliance with company policies, standard recipes, and operational procedures.
• Assist in coaching and mentoring junior kitchen team members, sharing knowledge on Asian cooking methods and best practices.

Required Qualifications

Required Skills

• Exceptional interpersonal and customer service skills;
• Great cooking skills;
• The ability to delegate appropriately;
• Organizational excellence;
• A grasp of profit margins.

Qualifications

• Knowledgeable about basic hygiene and HACCP;
• Must be able to work overnight, weekends and holidays;
• Must be able to communicate clearly and, efficiently with team members, guests, and management;
• Ability to work well under pressure and independently in a fast-paced environment;
• Ability to work cohesively as part of a team;
• Ability to focus attention on guest needs, remaining calm and courteous at all times;
• Excellent communication and organizational skills.

Experience

• Experience in a 5-star or luxury hotel;
• 2 to 3 years related experience, or equivalent combination of education and experience;

Key Internal Relationships

• Hotel Employees;
• Chef de Partie, Demi Chef, Commis and Steward
• Interacts with guests and individuals outside the hotel including, but not limited to, current and potential clients, owning company representatives, suppliers, competitors and other members of the local community.