SOUS CHEF

Job Summary

Manage daily kitchen operations by leading and delegating tasks to the culinary team, ensuring efficient service and high-quality food preparation. Oversee wok and grill stations, maintain food quality and safety standards, and control inventory and costs.

Responsibilities

Lead kitchen operations daily, delegating tasks to line cooks to maintain speed and efficiency during peak hours

Prepare key menu items on wok and charcoal grill stations to ensure consistent food quality

Enforce recipe adherence, portion control, presentation, and taste standards to deliver exceptional guest experiences

Monitor food inventory, manage supplier orders, reduce kitchen waste, and maintain target food cost limits

Uphold kitchen cleanliness, food safety, and SOP compliance according to local regulations

Communicate effectively in Mandarin to coordinate with team members and vendors

Work flexibly on rotating shifts, weekends, and public holidays to support kitchen operations

Required competencies and certifications

Minimum 3 to 5 years of culinary experience in a commercial kitchen environment, including Sichuan cuisine and local zi char

Proficient wok operation and hands-on experience with charcoal grills

Preferred competencies and qualifications

Willingness to work rotating shifts, weekends, and public holidays

Other Information

Benefits

Performance-based bonuses and staff incentives

Comprehensive medical and health insurance coverage

Complimentary daily staff meals

Clear career progression toward Head Chef or Central Kitchen leadership roles