EXECUTIVE SOUS CHEF - WESTERN

Kitchen Operations and Quality

• Manage daily food prep, cooking, and plate presentation for Western outlets.
• Create new Western dishes, recipes, and seasonal menus.
• Check food quality, taste, and portion sizes constantly.
• Fix any kitchen equipment issues and report maintenance needs.

Staff Management and Training

• Train, coach, and mentor kitchen crew on Western cooking techniques.
• Assign daily tasks and lead kitchen shifts smoothly.
• Help hire, onboard, and evaluate team members.
• Lead briefings before service to share daily goals.

Safety, Hygiene, and Cost Control

• Enforce strict food safety rules like HACCP and local hygiene laws.
• Monitor food waste, stock levels, and inventory.
• Control kitchen costs and expenses within the set budget.
• Keep storage areas clean, organized, and properly stocked.

Qualifications and Requirements

• Culinary arts degree or diploma.
• 3 to 6 years of experience in luxury hotels or busy restaurant kitchens.
• Strong knowledge of Western food products and cooking methods.
• Good leadership and communication skills under pressure
• Proficiency in spoken and written Mandarin & English is required for this position. We are looking for Mandarin-speaking candidates who will be serving Mandarin-speaking customers.