Sous Chef – Hot Kitchen (副總廚 - 熱廚房)

Responsibilities:

• Create, implement, and regularly update new menus with a focus on Western/ Japanese cuisine to align with business goals and market trends.
• Supervise and ensure consistent food preparation, portion control and presentation according to standard recipe in a Western-style Japanese Restaurant.
• Responsible for food cost control, portioning accuracy, and waste reduction.
• Work closely with other departments on food selection, storage, and inventory management.
• Ensure all food safety, hygiene management, and preventive maintenance policies are consistently met.
• Identify staff developmental needs and provide coaching.
• Perform any other reasonable tasks assigned by your direct supervisor.

Requirements:

• ​​​​​​​6-8 years’ relevant experience in the F&B/ Hotel industry with 3 years at the supervisory level.
• Knowledge of Western/ Japanese cuisine is preferred.
• With food management/hygiene certificates is preferred.
• Strong knowledge of food production techniques, food safety, and hygiene standards.
• ​​​​​​​Able to lead, motivate, and train team members.