Deskripsi pekerjaan
A Chinese restaurant is seeking a dedicated Sous Chef to assist the Head Chef in managing daily kitchen operations. This role involves supervising the kitchen team, ensuring the highest standards of food quality and consistency, and maintaining efficient kitchen workflows. The Sous Chef will play a pivotal role in upholding the restaurant's culinary reputation by overseeing food preparation, managing inventory, and ensuring strict adherence to food safety and hygiene standards. Beyond operational duties, the Sous Chef will be responsible for assisting in menu development and the creation of standard recipes. The candidate must be capable of taking over the Head Chef's responsibilities when necessary, demonstrating strong leadership, discipline, and the ability to work effectively under pressure within a fast-paced culinary environment.
Kualifikasi: Minimum of 3–5 years of experience in Chinese cuisine.; Previous experience as a Chef de Partie (CDP) or Sous Chef is an advantage.; Minimum of a vocational high school diploma in Culinary Arts or a Diploma in Culinary Arts/Hospitality Management.; Proficient in Chinese cooking techniques, including stir-frying, wok cooking, steaming, deep-frying, and braising.; Knowledge of Cantonese cuisine, Szechuan cuisine, Chinese seafood, dim sum, and various Chinese sauces.; Ability to supervise, guide, and train kitchen staff, as well as take over the Head Chef's responsibilities when required.; Ability to organize food preparation, assign tasks, manage work schedules, and ensure smooth food service operations.; Ability to maintain consistent taste, ingredient quality, portion sizes, and food presentation in accordance with restaurant standards.; Knowledge of food costing, portion control, inventory management, FIFO (First In, First Out), and food waste reduction.; Knowledge of food hygiene, kitchen sanitation, proper food storage, and HACCP standards.; Ability to assist the Head Chef in developing new menus and preparing standard recipes.; English proficiency is an advantage.; Disciplined, responsible, communicative, proactive, able to work under pressure, and capable of working effectively as part of a team..
Kualifikasi
- Minimum of 3–5 years of experience in Chinese cuisine.
- Previous experience as a Chef de Partie (CDP) or Sous Chef is an advantage.
- Minimum of a vocational high school diploma in Culinary Arts or a Diploma in Culinary Arts/Hospitality Management.
- Proficient in Chinese cooking techniques, including stir-frying, wok cooking, steaming, deep-frying, and braising.
- Knowledge of Cantonese cuisine, Szechuan cuisine, Chinese seafood, dim sum, and various Chinese sauces.
- Ability to supervise, guide, and train kitchen staff, as well as take over the Head Chef's responsibilities when required.
- Ability to organize food preparation, assign tasks, manage work schedules, and ensure smooth food service operations.
- Ability to maintain consistent taste, ingredient quality, portion sizes, and food presentation in accordance with restaurant standards.
- Knowledge of food costing, portion control, inventory management, FIFO (First In, First Out), and food waste reduction.
- Knowledge of food hygiene, kitchen sanitation, proper food storage, and HACCP standards.
- Ability to assist the Head Chef in developing new menus and preparing standard recipes.
- English proficiency is an advantage.
- Disciplined, responsible, communicative, proactive, able to work under pressure, and capable of working effectively as part of a team.
Informasi lowongan
- Tipe pekerjaan
- Contract
- Pendidikan
- SMA/SMK
- Gaji
- Negosiasi
- Batas lamaran
- 20 November 2026