SOUS CHEF

Job Summary

Support the Head Chef in managing daily kitchen operations, preparing specialty dishes, controlling inventory, supervising kitchen assistants, and ensuring food safety and hygiene standards.

Responsibilities

• Assist the Head Chef in managing daily kitchen operations, preparing stations, and controlling food quality to meet restaurant standards
• Prepare and cook specialty dishes following restaurant SOPs to ensure consistent taste and presentation
• Monitor ingredient freshness and apply proper stock rotation to minimize food wastage and control costs
• Guide and support kitchen assistants in food preparation and maintaining clean, organized workstations
• Enforce strict adherence to SFA food hygiene and kitchen sanitation standards to ensure food safety

Required competencies and certifications

• Relevant experience as a Sous Chef, Station Chef, or Senior Cook in Chinese restaurants (experience with Yunnan or regional Chinese cuisine is a plus)

Preferred competencies and qualifications

• Good culinary skills demonstrated by efficient work in a high-volume kitchen
• Strong team player with a positive and responsible attitude