Sous Chef Chinese Restaurant

Requirements

Requirements for Sous Chef – Chinese Restaurant For the position of Sous Chef at a Chinese restaurant, candidates must have experience in Chinese cuisine, be capable of assisting the Head Chef in managing kitchen operations, supervising the kitchen team, and maintaining food quality and consistency.

1. Main Qualifications

Work Experience: Minimum of 3–5 years of experience in Chinese cuisine. Previous experience as a Chef de Partie (CDP) or Sous Chef is an advantage. Education: Minimum of a vocational high school diploma in Culinary Arts or a Diploma in Culinary Arts/Hospitality Management. Cooking Skills: Proficient in Chinese cooking techniques, including stir-frying, wok cooking, steaming, deep-frying, and braising. Specializations: Knowledge of Cantonese cuisine, Szechuan cuisine, Chinese seafood, dim sum, and various Chinese sauces. Leadership: Ability to supervise, guide, and train kitchen staff, as well as take over the Head Chef's responsibilities when required. Kitchen Operations: Ability to organize food preparation, assign tasks, manage work schedules, and ensure smooth food service operations. Food Quality: Ability to maintain consistent taste, ingredient quality, portion sizes, and food presentation in accordance with restaurant standards. Cost Control: Knowledge of food costing, portion control, inventory management, FIFO (First In, First Out), and food waste reduction. Food Safety: Knowledge of food hygiene, kitchen sanitation, proper food storage, and HACCP standards. Menu Development: Ability to assist the Head Chef in developing new menus and preparing standard recipes. Language Skills: English proficiency is an advantage. Work Attitude: Disciplined, responsible, communicative, proactive, able to work under pressure, and capable of working effectively as part of a team.

Skills: Food Decoration, Baking, Cook