Job Description

Key responsibilities of a Chinese Sous Chef:

Assisting the Executive Chef:

Supporting the Executive Chef in all kitchen operations, including menu planning, food preparation, and staff management.

Overseeing Kitchen Operations:

Supervising and coordinating the activities of cooks and other kitchen staff to ensure smooth and efficient service.

Maintaining Quality Standards:

Ensuring that all food items are prepared and presented according to established recipes, standards, and plating guides, paying attention to detail in terms of flavor, appearance, and consistency.

Training and Development:

Training kitchen staff on cooking techniques, food safety, hygiene, and other relevant procedures.

Food Safety and Sanitation:

Ensuring compliance with all food safety and hygiene regulations, including proper handling and storage of food items, as well as maintaining a clean and organized kitchen environment.

Inventory Management:

Monitoring inventory levels, ordering supplies, and managing food costs.

Menu Development:

Assisting in the development of new dishes, menu items, and special event menus, and participating in food tastings.

Cost Control:

Monitoring food costs, minimizing waste, and controlling expenses within the kitchen budget.

Customer Satisfaction:

Ensuring that all dishes are prepared to the highest standards of quality and taste, and that customer requests and special needs are accommodated.

Communication and Teamwork:

Maintaining open communication with the Executive Chef and other kitchen staff, and fostering a positive and collaborative work environment.
Job Type: Full-time

Pay: ?20,000.00 - ?25,000.00 per month

Benefits:

Food provided Provident Fund
Work Location: In person