Sous Chef – Asian & Western Cuisine

Job Description

Title: Sous Chef – Asian & Western Cuisine

Company Name: AURA Experience, Fine-dining Restaurant & Cafe

Vacancy: --

Age: At least 23 years

Job Location: Dhaka

Salary: Negotiable

Experience:

• 5 to 7 years
• The applicants should have experience in the following business area(s): Restaurant

• 5 to 7 years
• The applicants should have experience in the following business area(s): Restaurant

• Age At least 23 years

• Minimum 5–7 years of professional kitchen experience.

• Previous Sous Chef / Junior Sous Chef / Senior CDP experience preferred.

• Strong knowledge of Asian & Western/Continental cuisine.

• Experience in Fine Dining / Luxury Restaurant / Premium Hospitality preferred.

• Strong knowledge of cooking techniques, sauces, grill, pasta, rice and noodles.

• Good knowledge of food costing, inventory and wastage control.

• Excellent leadership and communication skills.

• Ability to work under pressure during busy service.

• Strong discipline, creativity and attention to detail.

WE ARE HIRING – SOUS CHEF (ASIAN & WESTERN CUISINE)

Aura Experience is looking for a talented, experienced and passionate Sous Chef – Asian & Western Cuisine to join our professional culinary team.

If you have strong leadership skills, excellent knowledge of Asian & Western cuisine, and a passion for delivering high-quality food, we want to hear from you!

Department: Kitchen

Reports To: Executive Chef / Chef de Cuisine

KEY RESPONSIBILITIES

• Manage daily operations of both Asian & Western kitchen sections.

• Lead and supervise CDPs, Demi Chefs and Commis Chefs.

• Manage mise en place, preparation and service.

• Maintain consistent taste, quality, portion and presentation.

• Ensure all dishes follow approved recipes and plating standards.

• Supervise Asian cuisine including rice, noodles, sauces, stir-fry, curries and specialties.

• Supervise Western cuisine including pasta, grill, sauces, salads, soups and Continental dishes.

• Conduct daily pre-service kitchen briefings.

• Monitor food cost, wastage and portion control.

• Check ingredient quality and stock availability.

• Ensure FIFO/FEFO, proper labeling and food storage.

• Maintain high standards of hygiene, sanitation and food safety.

• Train and develop junior kitchen team members.

• Coordinate with the F&B Service Team for smooth service.

• Handle kitchen issues during busy service.

• Assist the Executive Chef with menu development, recipe standardization and food costing.

• Take responsibility for kitchen operations when required.

SALARY

• Salary is negotiable based on experience, skills and culinary background.

BENEFITS

• Staff Food / Duty Meal Provided

• Accommodation – Available for eligible staff

• 1 Weekly Holiday

• Competitive Salary

• Career Growth Opportunities

• ‍Professional & Supportive Kitchen Environment

• Training & Skill Development Opportunities

• Festival / Performance Benefits – As per company policy