SOUS CHEF

Job Summary Manage daily kitchen operations by leading and delegating tasks to the culinary team, ensuring efficient service and high-quality food preparation. Oversee wok and grill stations, maintain food quality and safety standards, and control inventory and costs. Responsibilities • Lead kitchen operations daily, delegating tasks to line cooks to maintain speed and efficiency during peak hours • Prepare key menu items on wok and charcoal grill stations to ensure consistent food quality • Enforce recipe adherence, portion control, presentation, and taste standards to deliver exceptional guest experiences • Monitor food inventory, manage supplier orders, reduce kitchen waste, and maintain target food cost limits • Uphold kitchen cleanliness, food safety, and SOP compliance according to local regulations • Communicate effectively in Mandarin to coordinate with team members and vendors • Work flexibly on rotating shifts, weekends, and public holidays to support kitchen operations Required competencies and certifications • Minimum 3 to 5 years of culinary experience in a commercial kitchen environment, including Sichuan cuisine and local zi char • Proficient wok operation and hands-on experience with charcoal grills Preferred competencies and qualifications • Willingness to work rotating shifts, weekends, and public holidays Other Information Benefits • Performance-based bonuses and staff incentives • Comprehensive medical and health insurance coverage • Complimentary daily staff meals • Clear career progression toward Head Chef or Central Kitchen leadership roles