Sous Chef - Chinese Specialty
Sous Chef - Chinese Specialty
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Job Description
The Sous Chef Chinese Specialty is a key culinary leader in the banquet kitchen responsible for overseeing the preparation and presentation of Chinese cuisine for large-scale events weddings and corporate functions. Reporting directly to the Chef de Cuisine Banquet this role is instrumental in maintaining high standards of food quality taste and visual appeal while ensuring operational efficiency in a high-volume environment.
The Sous Chef plays a hands-on role in menu planning kitchen organization and team supervision with a particular focus on traditional and modern Chinese cooking techniques. This position requires a deep understanding of regional Chinese flavors strong kitchen management skills and the ability to lead a team in delivering consistent exceptional culinary experiences that align with the hotels luxury service standards.
Qualifications :
Culinary Education: A diploma or degree in Culinary Arts or related field. Formal culinary training in Chinese cuisine is an advantage.
Specialization in Chinese Cuisine: Extensive knowledge and experience in preparing a wide range of Chinese dishes.
Banquet or High-Volume Experience: Proven experience in a banquet kitchen or similar high-volume culinary environment preferably in luxury hotels or upscale event venues.
Leadership Skills: Demonstrated ability to lead and train a culinary team manage kitchen operations and maintain a high level of performance under pressure.
Operational Knowledge: Familiar with banquet service timelines event coordination kitchen logistics and efficient production planning.
Culinary and Technical Expertise: Strong proficiency in cooking techniques plating standards and food safety practices with attention to detail and consistency.
Time Management and Flexibility: Ability to handle multiple functions simultaneously prioritize tasks and adapt to changing event requirements.
Hygiene and Safety Compliance: Solid knowledge of food hygiene standards and compliance with local health regulations.
Cost Control and Menu Planning: Experience in food costing portion control inventory management and assisting with menu development in line with banquet needs.
Remote Work :
No
Employment Type :
Full-time
Employment Type
Full-time
