EXECUTIVE SOUS CHEF - WESTERN

Kitchen Operations and Quality

Manage daily food prep, cooking, and plate presentation for Western outlets.

Create new Western dishes, recipes, and seasonal menus.

Check food quality, taste, and portion sizes constantly.

Fix any kitchen equipment issues and report maintenance needs.

Staff Management and Training

Train, coach, and mentor kitchen crew on Western cooking techniques.

Assign daily tasks and lead kitchen shifts smoothly.

Help hire, onboard, and evaluate team members.

Lead briefings before service to share daily goals.

Safety, Hygiene, and Cost Control

Enforce strict food safety rules like HACCP and local hygiene laws.

Monitor food waste, stock levels, and inventory.

Control kitchen costs and expenses within the set budget.

Keep storage areas clean, organized, and properly stocked.

Qualifications and Requirements

Culinary arts degree or diploma.

3 to 6 years of experience in luxury hotels or busy restaurant kitchens.

Strong knowledge of Western food products and cooking methods.

Good leadership and communication skills under pressure

Proficiency in spoken and written Chinese & English is required for this position.