Sous Chef

Responsible for day-to-day kitchen operation
Food Preparation & Cooking: Prepare, cook, and present authentic Chinese dishes according to restaurant recipes and Standard Operating Procedures (SOPs).

Menu Development: Assist in creating and designing seasonal, promotional, and a-la-carte menus.

Kitchen Hygiene & Safety: Maintain kitchen cleanliness and comply with food safety regulations. Ensure all ingredients are stored properly to prevent cross-contamination.

Inventory & Cost Control: Monitor food stock levels, place ingredient orders, minimize food waste, and maximize gross profit margins.

Team Leadership: Supervise, train, and guide junior kitchen staff to ensure smooth kitchen operations during busy peak hours.

Core Requirements

• Experience: Proven experience (typically 5years) working in a Chinese kitchen, specifically with a la carte and banquet operations.
• Culinary Skills: Mastery of regional Chinese cooking techniques (e.g., wok handling, braising, roasting, knife work) and knowledge of authentic Chinese herbs and spices.
• Certification: Possession of relevant culinary trade certificates and basic food is a plus point.
• Physical Stamina: Ability to stand for long periods, work in a fast-paced environment, and manage shift schedules including weekends and holidays.