SOUS CHEF
Must-have:Lead
Job Summary
Manage daily kitchen operations by leading and delegating tasks to the culinary team, ensuring efficient service and high-quality food preparation. Oversee wok and grill stations, maintain food quality and safety standards, and control inventory and costs.
Responsibilities
- Lead kitchen operations daily, delegating tasks to line cooks to maintain speed and efficiency during peak hours
- Prepare key menu items on wok and charcoal grill stations to ensure consistent food quality
- Enforce recipe adherence, portion control, presentation, and taste standards to deliver exceptional guest experiences
- Monitor food inventory, manage supplier orders, reduce kitchen waste, and maintain target food cost limits
- Uphold kitchen cleanliness, food safety, and SOP compliance according to local regulations
- Communicate effectively in Mandarin to coordinate with team members and vendors
- Work flexibly on rotating shifts, weekends, and public holidays to support kitchen operations
Required competencies and certifications
- Minimum 3 to 5 years of culinary experience in a commercial kitchen environment, including Sichuan cuisine and local zi char
- Proficient wok operation and hands-on experience with charcoal grills
Preferred competencies and qualifications
- Willingness to work rotating shifts, weekends, and public holidays
Other Information
Benefits
- Performance-based bonuses and staff incentives
- Comprehensive medical and health insurance coverage
- Complimentary daily staff meals
- Clear career progression toward Head Chef or Central Kitchen leadership roles