SOUS CHEF Cuisinier (h/f)

We are seeking a highly skilled and passionate Sous-Chef to join our culinary leadership team and play a key role in delivering an exceptional dining experience. Reporting directly to the Executive Chef, the successful candidate will assist in overseeing all back-of-house operations, ensuring the highest standards of food quality, consistency, presentation, and kitchen efficiency. The Sous-Chef will be responsible for leading and mentoring kitchen staff, maintaining rigorous food safety and sanitation standards, overseeing inventory and production management, and contributing to menu development, recipe refinement, seasonal feature creation and supporting inventory and food-cost controls. The ideal candidate will possess strong leadership and organizational skills, extensive experience in upscale or fine dining establishments, and a genuine passion for authentic Thai and Southeast Asian cuisine, ingredients, and culinary techniques.
The Sous-Chef will also assist with kitchen staff scheduling and workforce coordination, including the use of 7Shifts for employee scheduling and time-and-attendance management. Because Kiin specializes in Royal Thai-inspired fine dining, the successful candidate must have strong practical knowledge of Thai cuisine, Thai herbs and spices, traditional Thai cooking techniques, Thai flavour profiles, specialty ingredients, sauces, curry preparations, and refined Thai food presentation.

Supervise and coordinate the activities of chefs, cooks, and other kitchen staff.
Assist the Executive Chef in planning, organizing, and directing kitchen operations.
Prepare and cook complete meals and specialty dishes with a focus on authentic Thai cuisine and modern culinary techniques.
Ensure all dishes are prepared and presented according to established recipes, quality standards, and presentation guidelines.
Demonstrate new cooking techniques and train kitchen staff on food preparation, cooking methods, plating, and presentation.
Create and test new recipes while maintaining the authenticity and integrity of Thai culinary traditions.
Monitor food inventory levels and assist in ordering food, ingredients, and kitchen supplies.
Ensure compliance with food safety, sanitation, and health regulations.
Assist in scheduling staff, assigning duties, and evaluating kitchen performance.
Maintain cost control measures by minimizing waste and maximizing kitchen efficiency.
Coordinate food preparation for private events, banquets, tasting menus, and special functions.
Ensure consistency in flavour, quality, portioning, and presentation across all menu items.
Participate in menu planning, costing, and procurement activities.
Assist in maintaining kitchen equipment and coordinating repairs when required.
Monitor and maintain cleanliness and organization throughout all kitchen areas.
Prepare authentic Thai and Royal Thai-inspired dishes using traditional cooking techniques and high-quality ingredients.
Prepare Thai curry pastes, sauces, stocks, marinades, dressings, garnishes, and other specialty components.
Apply appropriate Thai cooking methods, including wok cooking, stir-frying, grilling, steaming, braising, roasting, and other traditional techniques.
Work with Thai herbs, spices, aromatics, chilies, coconut products, seafood, meat, poultry, vegetables, rice, noodles, and specialty Thai ingredients.
Maintain appropriate Thai flavour balance, including sweet, sour, salty, spicy, bitter, and umami elements as required by individual dishes.
Prepare food for à la carte service, tasting menus, private dining, banquets, and special events.
Remain actively involved in kitchen production and service execution.
Fine-Dining Quality and Presentation
Inspect food before and during service to ensure quality and consistency.
Monitor food quality throughout preparation and service.
Kitchen Supervision
Supervise and coordinate the activities of chefs, cooks, and other kitchen employees.
Assign employees to kitchen stations based on operational requirements, skills, experience, and service volume.
Coordinate the timing of preparation and food service between kitchen stations.
Monitor kitchen staff performance during preparation and service.
Assist the Head Chef in maintaining kitchen procedures and operating standards.
Help resolve routine kitchen-production and service issues.
Training and Staff Development
Train and mentor cooks and other kitchen staff in food preparation and cooking techniques.
Demonstrate Thai cooking techniques and appropriate use of Thai ingredients.
Provide instruction on proper food-handling, sanitation, and kitchen-safety procedures.
Assist in evaluating employee performance and identifying training needs.
Assist the Head Chef and management in preparing weekly kitchen staff schedules.
Schedule kitchen employees according to restaurant reservations, projected business levels, tasting menus, private events, banquets, and operational requirements.
Assign employees to appropriate shifts and kitchen stations.
Coordinate shift changes and replacements when necessary.
Assist management in monitoring scheduled labour hours and overtime.
Coordinate staffing requirements during holidays, special events, and anticipated high-volume periods.
Kiin Restaurant uses 7shifts restaurant workforce-management software as part of its scheduling and time-and-attendance procedures.

The Sous-Chef will:
Create, update, and maintain kitchen employee schedules using 7shifts.
Assign employees to shifts and kitchen stations within the scheduling system.
Monitor scheduled labour hours and overtime.
Communicate schedules, shift changes, and other scheduling information through the 7shifts platform.
Report significant attendance or timekeeping concerns to the Head Chef or management.
Assist the Head Chef with seasonal menu development.
Participate in recipe testing and refinement.
Develop and test Thai and Thai-inspired dishes under the direction of the Head Chef.
Inventory, Procurement and Food Cost Control
Monitor inventory levels of food, ingredients, and kitchen supplies.
Assist with ordering and requisitioning food products and kitchen supplies.
Inspect deliveries for freshness, quality, quantity, and compliance with restaurant specifications.
Maintain proper food storage, labelling, rotation, and inventory procedures.
Monitor portion control and product usage.
Assist in identifying opportunities to reduce food waste.
Assist the Head Chef with production planning based on reservations, expected volume, tasting menus, and events.
Maintain efficient use of ingredients while protecting food quality.
Food Safety and Sanitation
Ensure food is prepared, handled, stored, and served safely.
Follow applicable food-safety and sanitation requirements.
Monitor food temperatures and proper storage procedures.
Ensure appropriate product rotation and labelling.
Monitor cleanliness throughout kitchen and preparation areas.
Train kitchen staff in proper food-handling and sanitation practices.
Report food-safety or sanitation concerns to management.
Assist with culinary preparation for private dining, banquets, tasting menus, special events, and other functions.
Supervise kitchen execution during events.
Coordinate timing and food production with the Head Chef and front-of-house team.
Ensure food prepared for events meets established quality and presentation standards.
Kitchen Operations and Equipment
Maintain organized and efficient kitchen work areas.
Monitor the condition and proper use of kitchen equipment.
Ensure kitchen tools and equipment are used safely and appropriately.
Assist the Head Chef with maintaining efficient kitchen workflows.
Fine Dining Restaurant

• Royal Thai-Inspired Cuisine
• High-End Hospitality Environment
• Fast-Paced Kitchen
• Banquet and Special Event Catering

The Sous-Chef will work in a professional commercial kitchen environment and must be able to:
Work in a hot and fast-paced kitchen environment.
Manage multiple priorities and time-sensitive food orders.
Perform repetitive food-preparation and cooking tasks.
Handle knives, cookware, commercial kitchen equipment, and food products safely.
Work evenings, weekends, holidays, and special events according to the restaurant's operational schedule.
Ability to work in a hot kitchen environment

• Secondary (High) School Diploma Required
• Culinary Diploma or Formal Culinary Training Preferred

Additional education in Business Management, Hospitality, Tourism, or a related field is considered an asset, particularly where it supports:
Inventory and purchasing procedures, Food-cost awareness & Production planning.
Hospitality operations & Special-event coordination.
Customer-service standards & Organizational and administrative responsibilities.
Minimum 2 to 4 years of experience as a Chef, Sous-Chef, or Senior Line Cook in a fine dining, upscale, or high-volume restaurant.

• Experience preparing authentic Thai, Southeast Asian, or international cuisine is strongly preferred.
• Experience supervising kitchen teams and coordinating food service operations.
• Proven experience with menu development, recipe creation, inventory management, and food costing.
• Strong knowledge of food safety standards and kitchen sanitation procedures.

Experience working in a fine-dining, upscale, tasting-menu, or comparable professional restaurant environment is strongly preferred.
Experience with inventory management, food costing, and production planning.
Knowledge of food-safety and professional kitchen sanitation procedures.

SPECIALIZED THAI-CUISINE REQUIREMENT

Kiin Restaurant operates a specialized Royal Thai-inspired fine-dining culinary program. The Sous-Chef must therefore possess practical knowledge relevant to the restaurant's culinary concept.
Traditional Thai culinary principles.
Royal Thai-inspired culinary preparation.
Thai herbs, spices, chilies, and aromatics.
Thai curry pastes and curry preparations.
Thai sauces, dressings, marinades, stocks, and condiments.
Thai seafood, meat, poultry, vegetable, rice, and noodle preparations.
Traditional Thai cooking techniques.
Thai flavour profiles and flavour balance.
Fine-dining Thai plating and presentation.
This specialization is directly related to Kiin Restaurant's established Royal Thai-inspired culinary concept and the actual requirements of the position.

Strong culinary and food presentation skills

• Knowledge of Thai herbs, spices, and traditional cooking techniques
• Menu planning and recipe development
• Inventory control and food cost management
• Quality assurance and consistency
• Food Handler Certification
• Experience in Michelin-recognized, fine dining, or tasting menu establishments will be considered a strong asset

Experience using 7shifts or comparable restaurant scheduling and time-and-attendance software is an asset.
Red Seal certification is considered an asset.