Junior Sous Chef - Chinese Specialty
Junior Sous Chef - Chinese Specialty
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Job Description
The Junior Sous Chef Chinese Specialty plays a key role in the banquet kitchen focusing on delivering authentic and high-quality Chinese cuisine for events and functions. Reporting to the Chef de Cuisine Banquet this role involves leading the preparation and execution of Chinese specialty dishes supporting menu development and ensuring consistency in taste presentation and quality. The Junior Sous Chef supervises a dedicated team coordinates daily kitchen activities and ensures that food is prepared in accordance with hygiene and safety standards. With strong technical skills in Chinese cooking techniques a deep understanding of traditional flavors and the ability to manage high-volume production the Junior Sous Chef helps create memorable culinary experiences that reflect the hotels commitment to excellence.
Qualifications :
- Culinary Education: A diploma or degree in Culinary Arts or a related field is preferred. Formal training provides a strong foundation in culinary techniques food safety and kitchen operations.
- Specialization in Chinese Cuisine: Proven expertise in Chinese culinary techniques ingredients and presentation styles is essential.
- Banquet or High-Volume Kitchen Experience: Prior experience in a banquet kitchen or high-volume food production environment is required. Experience in luxury hotels or fine dining establishments is a strong advantage.
- Knowledge of Banquet Operations: Familiarity with banquet service flow event-specific menu planning and coordination with service and event teams is crucial for success in this role.
- Culinary and Technical Skills: Proficiency in advanced cooking methods food preparation and presentation with a keen eye for detail and consistency in flavor and appearance.
- Leadership and Communication: Strong leadership abilities with experience in supervising training and motivating a team. Excellent communication and interpersonal skills to work effectively with colleagues and other departments.
- Time Management and Adaptability: Ability to work efficiently under pressure manage multiple priorities and adapt to the dynamic demands of banquet operations.
- Food Safety and Hygiene: Thorough knowledge of food safety standards and hygiene protocols.
- Menu Development and Cost Awareness: Understanding of menu planning portion control food costing and inventory management. Experience in optimizing kitchen efficiency and minimizing waste is beneficial.
Remote Work :
No
Employment Type :
Full-time
Employment Type
Full-time
