Junior Sous Chef - Sichuan Cuisine 川菜初級副主廚

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 a Junior Sous Chef (Sichuan Cuisine) to support 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初級副主廚 （Junior 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 in overseeing daily kitchen operations for Sichuan Verandah 協助管理北川小館的日常廚房運作
• Support the team during service to ensure smooth and timely execution of dishes 支援廚房團隊於服務期間，確保菜式順暢、高效及準時出品
• Ensure authenticity, balance, and quality presentation of all Sichuan dishes, with flexibility in spice level adjustments 確保所有川菜菜式的正宗風味、口感平衡及擺盤品質，並可因應需求調整辣度
• Supervise mise en place, station setup, and food preparation following standard recipes and guidelines 監督每日備料、工作崗位安排及食材準備，依照標準食譜及指引操作
• Coach and guide line chefs and cooks on Sichuan techniques, preparation standards, and food safety 指導及培訓廚師團隊提升川菜烹調技巧、品質標準及食品安全知識
• Assist with menu rollouts, tastings, and seasonal updates in coordination with culinary leadership 協助菜單推行、試菜及季節性菜式調整，並與餐飲管理層保持協作
• Support food cost control, portioning accuracy, and waste reduction, while upholding consistency 協助控制食材成本、確保份量準確及減少浪費，同時維持品質一致性
• Ensure compliance with hygiene, sanitation, and health & safety standards per Hong Kong regulations 確保嚴格遵守香港相關衛生、清潔及安全規定

Qualifications 資格

• Minimum 3–5 years of professional kitchen experience, including at least 1–2 years in a supervisory role (Chef de Partie or above) in Sichuan or regional Chinese cuisine
  至少 3–5 年專業廚房工作經驗，其中 1–2 年擔任管理級別（Chef de Partie 或以上），並曾於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