Chinese Cuisine Sous Chef

Assist the Head Chef in managing kitchen operations for Chinese cuisine. Ensure authenticity, quality, food safety, and efficient service.

Key Responsibilities

• Prepare authentic Chinese dishes with a focus on quality, flavor, and consistency.
• Specialize in traditional cuisines such as Cantonese, Sichuan, Hunan, dim sum, wok dishes, etc.
• Assist in menu planning and the development of seasonal or banquet menus.
• Maintain high standards for portioning, presentation, and taste
• Enforce food safety and hygiene standards .
• Manage proper ingredient handling, storage, and rotation (FIFO).
• Regularly check kitchen equipment and report maintenance issues
• Ensure allergy, dietary, and food safety procedures are followed.
• Enforce food safety and hygiene standards (HACCP or local regulations).
• Coordinate and assist with timely food service.
• Washing, peeling, chopping, cutting ingredients (both plants product and meat) and helping to prepare culinary appetizers and dessert