Sous Chef

We are seeking a Sous Chef to manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel's kitchen. The successful candidate will be responsible for planning, preparing, and implementing high-quality food and beverage products, and set-ups in all areas in the restaurant.

Requirements

• 5 years as cook in a Chinese / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards.
• At least 3 years as a Chef de Partie or 1 year equivalent position in an international brand hotel.
• Possess a valid health certificate.
• Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making, and dry goods preparation (for Chinese / Banquet Kitchen).
• Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques (for Main Kitchen).
• Have a variety of pastry, chocolate and bread making techniques (for Pastry Kitchen).
• A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
• A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.
• Able to work with and consume all products and ingredients.
• Able to convert recipes and follow them through.
• Proficient in Microsoft Word and Excel.
• Able to set priorities and complete tasks in a timely manner.
• Work well in stress situations, remain calm under pressure and able to solve problems.
• Excellent leadership skills.
• Knowledgeable in HACCP.
• Technical education in hospitality or culinary school preferred.
• Good command in English, both verbal and written to meet business needs, preferred.
• Work experience in similar capacity with international chain hotels preferred.

Benefits

• EOE/AA/Disabled/Veterans
• 401k Matching