Sous Chef

Overall Job Responsibility

Assist in managing all aspects of kitchen operations, including food production, quality, consistency, and hygiene standards. Ensure courteous and efficient service to members and guests across all designated F&B outlets. Take charge of kitchen operations in the absence of the immediate superior.

Main Duties

• Report to the Chef de Cuisine and discuss current and proposed kitchen practices and procedures.

• Work closely with the Chef de Cuisine and assume duties in his/her absence.

• Direct and coordinate all food preparation and kitchen functions.

• Administer day-to-day kitchen operations and ensure smooth workflow.

• Ensure consistency in food preparation, quality, and portioning.

• Demonstrate an uncompromising commitment to food safety and hygiene standards, in achieving the highest compliance levels.

• Provide training and guidance to junior cooks in culinary techniques, hygiene practices, and workplace discipline.

• Offer continuous feedback to junior cooks, fostering a work environment that values trust, transparency, and professional growth.

• Maintain high productivity levels through efficient monitoring of duty rosters aligned with business demands, and plan annual leave accordingly.

• Identify and recommend practical solutions for operational challenges within the kitchen.

• Assist in developing new menus, recipes, and food costing in collaboration with the Chef de Cuisine.

• Conduct regular hygiene and sanitation inspections in compliance with food safety requirements and regulations. (NEA, FSB, SFA, etc.)

• Coordinate with Purchasing and Receiving Officers to ensure timely, quality, and cost-effective procurement of food products.

• Control and monitor food costs through adherence to standard recipes, proper portioning, and minimizing waste, spoilage, and overproduction.

• Collaborate closely with Outlet Managers and the F&B team to ensure smooth service flow and effective communication.

• Lead by example through professional behavior, positive leadership, and maintaining high grooming standards.

• Perform other duties assigned by the Chef de Cuisine.

Job Requirements

• Relevant degree or diploma in Culinary or Hospitality Management.

• Minimum 2 years of professional Western kitchen experience as a Sous Chef or 3-5 years’ experience as a Junior Sous Chef with supervisory responsibilities.

• Strong culinary foundation with solid understanding of food safety, hygiene, costing, and kitchen management.

• Experienced in training, motivating, and mentoring junior team members.

• Proficient in basic MS Office applications.

• Able to work on shifts, weekends and public holidays.

• Fluent in English and Chinese.