Sous Chef – Chinese Cuisine
Core
Assisting the Executive Chef in managing kitchen operations, ensuring food quality, hygiene, and efficiency for a hotel's Chinese cuisine service.
Role type
Sous Chef (Chinese Cuisine)
Builds
Daily food production, menu execution, and service support for hotel guests
Domain
Hospitality / Chinese Cuisine
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (Food Production)
Required skills
Culinary and knife skills, Leadership and supervisory abilities, Food cost control, Inventory management, Knowledge of authentic Chinese cuisine and cooking techniques, HACCP compliance
Preferred skills
Wok cooking expertise, Dim sum preparation, Chinese sauces knowledge, Computer skills, Food Safety Certification
Technologies
None stated
Responsibilities
Overseeing daily kitchen operations and food preparation, Supervising mise en place and plating consistency, Monitoring food storage, temperature control, and FIFO practices, Conducting kitchen inspections and correcting hygiene non-conformities
Seniority
Mid-level, hands-on IC