Pan Asian Sous Chef

The Pamodzi Zambia – Lusaka – Lusaka Culinary Hourly/Entry Level Employee Full-time Req ID: LUS000037 Summary Position Title: Pan‑Asian Sous Chef Department: Culinary / Kitchen Reports To: Executive Chef Location: Lusaka, Zambia Position Summary The role ensures consistent food quality in the daily operation, adherence to hotel standards, efficient kitchen operations, and staff supervision. The Sous Chef plays a key role in execution, training, cost control, and maintaining the culinary identity of the hotel’s pan‑Asian concept. Key Responsibilities 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. Qualifications Job Requirements Education Professional culinary degree or equivalent vocational training. Formal training in Asian or Pan‑Asian cuisine preferred. Experience 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. Technical Knowledge Solid execution of Asian cooking techniques including: Wok cooking Tempura Curries Broths (ramen, pho, etc.) Rice and noodle applications Basic sushi knowledge (not mandatory) Good understanding of Asian ingredients and flavour balance. Knowledge of food safety standards, kitchen organization, and production flow. Skills & Competencies Strong hands‑on culinary skills with attention to detail. Leadership and team‑supervision abilities. Ability to work efficiently under pressure in a hotel environment. Good organizational and time‑management skills. Willingness to learn and adapt within a brand‑driven hotel concept. Professional attitude and strong work ethic. Languages English required (operational proficiency). Additional languages are an asset. Additional Requirements Flexibility to work rotating schedules, split shifts, weekends, and holidays. Ability to support multiple outlets or events as required by hotel operations. Passion for Asian cuisine and commitment to continuous improvement.