Sous Chef

Job Descriptions:

Staff Management: Train/retrain, and supervising FOH & BOH team. Ensuring that staff members adhere to SOPs.

Customer Service: Ensuring high levels of customer satisfaction through attentive service. Addressing customer complaints and feedback effectively.

Budgeting and Cost Control: Analysing sales trends, adjusting strategies to improve profitability, managing labor costs, food costs, and overhead to maximise profitability while maintaining quality service.

Operations Management: Overseeing daily operations to ensure the restaurant runs smoothly. This includes managing inventory, supplies, and equipment, as well as ensuring compliance with health and safety regulations.

Menu Planning and Development: Collaborating with management to design and update the menu, taking into account customer preferences, seasonal availability, and cost considerations.

Quality Control: Monitoring food quality, presentation, and service standards to ensure they meet the restaurant's expectations and regulations.

Team Building: Fostering a positive work environment that encourages teamwork and enhances employee morale, retention, and performance.

Reporting: Preparing reports on sales, expenses, staff performance

Job Requirements:

Minimum 3 years of experience as a outlet in charge and possess higher culinary skills (Must have Chinese wok skills) in a full-service restaurant.

Strong leadership, communication, and organisational skills, along with a passion for the hospitality industry. (注重细节以及对卓越烹饪的不懈追求，具有强烈的味觉和嗅觉，并且能够在压力下优雅地管理团队)

Reliable, punctual, responsible, enthusiastic, and positive-thinking.

Full of energy and spirit, with the ability to stand for long hours and work in fast-paced environments.

Able to work on weekends and public holidays; working hours may vary according to opening hours.

No overtime pay or offset for overtime.

Staff Benefits:

Medical and insurance

Staff discount

Good career development

Staff meals provided