Sous Chef (Junior / Senior)

About the role

Patina is seeking a talented Sous Chef to join our culinary team on Hong Kong Island. This is a full-time position offering an exciting opportunity to work in a dynamic hospitality environment where your culinary expertise and leadership skills will be valued. Whether you are an experienced Senior Sous Chef looking to advance your career or a Junior Sous Chef eager to develop your skills, we have opportunities at both levels. As Sous Chef, you will play a crucial role in kitchen operations, supporting the Head Chef and ensuring the highest standards of food quality, consistency, and presentation across all service periods.

Key responsibilities

• Assist the Head Chef in planning menus, food costing, and kitchen budgeting
• Oversee food preparation and ensure all dishes meet the restaurant's quality standards and specifications
• Monitor and maintain food safety, hygiene, and sanitation protocols in accordance with local regulations
• Manage kitchen staff during service, including delegating tasks and maintaining kitchen organisation
• Supervise and mentor junior kitchen staff, providing guidance and constructive feedback
• Train kitchen personnel on food preparation techniques, plating standards, and service procedures
• Maintain inventory of kitchen supplies, equipment, and ingredients, and communicate ordering needs
• Prepare speciality dishes and handle special dietary requirements and customer requests
• Ensure efficient workflow during peak service times and manage time pressures effectively
• Maintain and care for kitchen equipment, reporting maintenance issues promptly
• Collaborate with front-of-house staff to ensure seamless service delivery

What we're looking for

• Culinary qualification or equivalent professional training in a recognised catering establishment
• Minimum 3–5 years' experience in professional kitchen environments for Junior Sous Chef roles; 7+ years' experience for Senior Sous Chef positions
• Proven experience working in fast-paced, high-volume kitchen operations
• Advanced knowledge of food preparation techniques, cooking methods, and culinary best practices
• Strong understanding of food safety, hygiene, and HACCP principles
• Excellent leadership and supervisory skills with the ability to motivate and develop team members
• Exceptional organisational and time management abilities, particularly during busy service periods
• Proficiency in inventory management and cost control
• Creative approach to menu planning and food presentation
• Strong communication skills and ability to work collaboratively with the wider team
• Flexibility to work shift patterns, including evenings, weekends, and public holidays
• Fluency in English; knowledge of Cantonese is advantageous

Apply now