Senior Sous Chef (Chopper) - Chinese Cuisine Restaurant

Description

We are seeking a seasoned and imaginative culinary leader to join our team at a brand-new, upscale dining destination specializing in innovative Chinese cuisine. This role offers the opportunity to collaborate with an award-winning chef to craft and deliver exceptional dining experiences. You will be instrumental in shaping our menu, maintaining impeccable quality standards, and leading a dynamic kitchen team. This role is perfect for a passionate professional who thrives in a fast-paced, creative environment.

Responsibilities and Duties

* Work closely with the lead chefs to develop and refine menu items, experimenting with flavors and techniques. * Oversee the preparation and presentation of dishes, ensuring consistent high-quality standards. * Manage food costs effectively, implementing strategies to minimize expenses without sacrificing quality. * Accurately estimate food consumption and manage ingredient procurement. * Maintain precise inventory control to minimize waste. * Ensure consistently excellent food quality and production across all dishes. * Enforce kitchen protocols and maintain adherence to established standards. * Uphold the highest standards of kitchen cleanliness and food safety. * Coordinate with front-of-house staff to ensure timely and efficient dish delivery. * Mentor and train junior kitchen staff, addressing their development needs. * Participate in staff interviews, performance evaluations, and coaching sessions.

Qualifications and Requirements

* A degree or certification in Culinary Arts or Restaurant Management is preferred. * A minimum of 8 years of relevant culinary experience, ideally within modern Chinese cuisine and team management. * Deep knowledge in a specialized area such as Wok, Dim Sum, BBQ, or Chopping, along with general culinary expertise. * Experience in a restaurant pre-opening environment is a plus. * Proven ability to manage costs related to food, equipment, labor, and waste. * Demonstrated creativity and innovation in menu design and presentation. * Strong multitasking and time management skills. * Effective leadership abilities to motivate and guide a team. * Excellent communication and interpersonal skills. * Comprehensive understanding and application of HACCP principles. * Flexibility to work varied hours, including shifts, weekends, and holidays.

Working Condition

Salary

Basic Salary 4000