Sous Chef – Sichuan Cuisine 川菜副主廚

Hyatt Centric Victoria Harbour Hong Kong is an abiding big family thronged with fueled enthusiasts! Care is at the heart of our business; we care for people so they can be their best!

Sichuan Verandah is a new signature restaurant at Hyatt Centric Victoria Harbour Hong Kong, showcasing authentic Sichuan cuisine in a modern, vibrant setting. We are looking for an experienced Sous Chef (Sichuan Cuisine) to support the leadership of our culinary team and help deliver an exceptional pre‑opening and ongoing operation. 北川小館是香港維港凱悅尚萃酒店全新主打餐廳，於現代時尚的環境中呈現正宗川菜。我們現誠聘具備豐富經驗的川菜副主廚 （Sous Chef – Sichuan Cuisine），協助領導廚師團隊，確保餐廳順利開業及持續卓越營運。

Responsibilities 職責

• Assist the team in managing all kitchen operations for Sichuan Verandah 協助管理北川小館的整體廚房運作
• Support the brigade during service, ensuring smooth, efficient and timely execution of all dishes 支援廚房團隊於服務期間，確保所有菜式順暢、高效及準時出品
• Ensure authentic flavor, balance, and presentation for all Sichuan dishes, including customizable spice levels 確保所有川菜菜式的正宗風味、口感平衡及擺盤美觀，並可因應需求調整辣度
• Supervise daily mise en place, station allocation, and food preparation according to standard recipes and guidelines 監督每日備料、工作崗位分配及食材準備，遵循標準食譜及指引
• Train, coach, and develop line chefs and cooks in Sichuan techniques, standards, and food safety 培訓、指導及發展廚師團隊，提升川菜烹調技巧、標準及食品安全意識
• Support menu implementation, tastings, and seasonal changes in coordination with the culinary and F&B leadership 協助菜單設計、試菜及季節性更換，並與餐飲管理層保持協調
• Help control food cost, portioning, and minimization of waste, while maintaining quality and consistency 控制食材成本、份量及減少浪費，同時維持品質及一致性
• Ensure full compliance with hygiene, sanitation, and safety standards in accordance with Hong Kong regulations 確保全面遵守香港法規下的衛生、清潔及安全標準

Qualifications 資格

• Minimum 5 years of professional kitchen experience, including at least 3 years in a supervisory role (Sous Chef / Junior Sous Chef / equivalent) in reputable hotel’s Sichuan or regional Chinese restaurants至少 5 年專業廚房工作經驗，其中 3 年或以上擔任管理職位（副主廚 / 初級副主廚或同等級別），並曾於知名酒店的川菜或中國地方菜餐廳工作
• Strong hands-on knowledge of authentic Sichuan cuisine, including classic and contemporary dishes 熟悉正宗川菜烹調，包括經典及現代菜式
• Experience in hotel or high volume standalone restaurant operations preferred 具酒店或高客量獨立餐廳工作經驗者優先
• Proven ability to lead a team on the floor, maintain high standards under pressure, and support training and development 能於廚房現場領導團隊，於壓力下保持高標準，並支援培訓及發展
• Good understanding of food safety, kitchen workflow, and inventory management 熟悉食品安全、廚房工作流程及庫存管理
• Proficiency in Mandarin and Cantonese; basic English an advantage 能操普通話及廣東話；懂基本英語更佳