Sous Chef (Chinese & Western Cuisine)

Description

We are seeking a highly organized and skilled culinary professional to play a key role in our dynamic catering operations, focusing on delivering exceptional dining experiences for a variety of events. This position demands a strong culinary background, leadership abilities, and a passion for creating high-quality food for both large banquets and more intimate gatherings. You will be instrumental in ensuring smooth kitchen operations and exceeding client expectations.

Responsibilities and Duties

* Support the creation, preparation, and execution of menus for a wide range of events, from grand banquets to corporate meetings. * Oversee food preparation and cooking processes to guarantee consistent, high-quality presentation and flavor. * Collaborate with the Head Chef on menu development, recipe innovation, and tailoring offerings to diverse client preferences. * Partner closely with event teams to understand specific requirements and adjust food production schedules accordingly. * Supervise the kitchen team during events, ensuring efficient workflow, timely food delivery, and rigorous quality control, especially during busy periods. * Work with catering teams to ensure all food-related requirements are met precisely for meetings, incentives, conferences, and exhibitions. * Assist in guiding, mentoring, and training junior chefs and kitchen staff, ensuring they understand and adhere to food preparation standards and hygiene guidelines. * Ensure efficient kitchen operations and maintain high standards of performance across all kitchen staff. * Provide leadership and direction to the kitchen team in the absence of the Head Chef, managing staff and delegating tasks effectively. * Ensure strict adherence to all food safety, hygiene, and relevant regulations, including proper handling, storage, and preparation of ingredients. * Monitor kitchen cleanliness and ensure it meets the highest sanitation standards, with all team members following hygiene protocols. * Conduct regular checks of kitchen equipment, inventory levels, and workspaces to maintain a safe and clean environment. * Assist in managing kitchen inventory, ensuring adequate stock of fresh ingredients ready for use. * Monitor food costs and contribute to managing the kitchen budget, ensuring cost-effectiveness without sacrificing quality. * Liaise with suppliers to procure high-quality ingredients and maintain positive vendor relationships.

Qualifications and Requirements

* Diploma or Degree in Culinary Arts, Food & Beverage Management, or a related field. * At least 4 to 6 years of relevant experience, ideally with a focus on banquet and large-scale event catering. * Comprehensive understanding of food preparation standards and certification requirements. * Demonstrated experience in leading a kitchen team and managing food production for large events. * Excellent cooking and food presentation skills with a keen eye for detail. * Solid knowledge of food safety and hygiene regulations. * Experience in preparing a diverse range of cuisines, particularly Chinese and Western, is advantageous.

Working Condition

Salary

Basic Salary 4500