Sous Chef with Cantonese Restaurant Experience

at  Chinese Palace Restaurant Group

POSITION SUMMARY

The Sous Chef is responsible for managing the kitchen staff, ensuring food preparation meets quality and safety standards, and assisting the Head Chef in the overall kitchen operations. They lead by example, maintain efficiency, and contribute to creating exceptional culinary experiences.

QUALIFICATIONS

• Culinary degree or equivalent professional experience.
• 5+ years of experience in a professional kitchen, with at least 2 years in a supervisory role.
• Strong knowledge of kitchen operations, food safety, and hygiene standards.
• Expertise in menu development, food costing, and inventory management.
• Leadership and communication skills with the ability to inspire a team.

KEY SKILLS

• Creativity and attention to detail in culinary techniques and presentation.
• Organizational and time-management abilities to handle high-pressure environments.
• Proficiency in using kitchen equipment and tools.
• Strong problem-solving skills and adaptability in fast-paced settings.

• Kitchen Operations Management
• Supervise daily food preparation and ensure all dishes meet established quality and presentation standards.
• Oversee kitchen staff scheduling, training, and performance.
• Ensure compliance with health and safety regulations, including cleanliness and sanitation.
• Menu Planning and Execution
• Collaborate with the Head Chef to design and innovate menus.
• Ensure consistency in recipes and portion control across all dishes.
• Manage inventory and assist with food costing to minimize waste and maximize profitability.
• Leadership and Teamwork
• Motivate and mentor kitchen staff, fostering a positive work environment.
• Step in as the Head Chef during their absence, maintaining smooth operations.
• Address and resolve any issues in a professional manner.
• Quality Assurance
• Conduct regular checks on food quality, taste, and presentation.
• Monitor kitchen equipment and ensure they are maintained in proper working order.
• Implement and maintain standards for portion control and minimize food waste.