Sous Chef

Description

Support the Executive Chef in managing kitchen operations, oversee food preparation and cooking, ensure quality standards, and maintain kitchen hygiene and safety in a luxury hotel group. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Set up and stock stations with all necessary supplies - Prepare food for service (e.g., chopping vegetables, butchering meat, preparing sauces) - Cook menu items in cooperation with the kitchen staff - Follow and report to the Executive Chef or Sous Chef’s instructions - Clean stations and manage leftover food appropriately - Stock and manage inventory efficiently - Ensure food is prepared simultaneously, with consistent quality and timeliness - Comply with nutrition, sanitation, and safety regulations - Maintain professionalism and teamwork with coworkers and customers

Qualifications and Requirements

- Minimum 8 years of experience in hospitality or professional kitchens - Proven experience with Chinese cuisine - Strong teamwork, communication, and leadership skills - Ability to work under pressure while maintaining high standards - Knowledge of food safety, hygiene, and kitchen operations