Sous Chef (Chinese Cuisine)

Job Responsibilities:

• Assist in planning and executing menus for Chinese cuisine, ensuring authenticity and creativity.
• Supervise and coordinate daily kitchen operations, including food preparation and cooking.
• Maintain high standards of food quality, taste, and presentation, follow to SOP preparation.
• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Monitor inventory levels, assist with ordering, and control food costs and waste.
• Train, mentor, and develop kitchen staff to maintain skill standards and efficiency.
• Support the Chef de Cuisine in managing staff schedules and workflow.
• Collaborate with other departments for banquets, special events, and VIP services.
• Handle customer feedback and ensure prompt resolution of any food-related issues.
• Contribute to continuous improvement in kitchen processes and menu innovation.
   

Job Requirements:

• Minimum 10 years of experience working in a reputable chain restaurant or Chinese restaurant.
• Understanding of a Hazard Analysis Critical Control Point (HACCP), general food sanitation and safety. 
• Good at leading and managing culinary staffs in a concept operation. 
• Be creative and to have a good knowledge about food product and technics. 
• Good organizations skills and be able to thrive in a rapid changing environment. 
• A people leader and able to motivate the team to achieve highest performance and standard.
• Accuracy and speed in handling emergency situations and providing solutions. 
  Familiar with industry’s best practices. 
• Fluent English, Cantonese and Mandarin preferred but not required. 
• Moderate computer skills, including working proficiency in Microsoft Office tools for daily operational tasks.

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