The Chinese Sous Chef supports the Chinese Executive Chef in the preparation, execution, and management of all Chinese cuisine operations.
This role ensures that all dishes meet the highest culinary standards and that the kitchen operates efficiently and effectively.
The Chinese Sous Chef will supervise and train kitchen staff, maintain quality control, and contribute to menu development, ensuring authenticity and innovation in Chinese culinary offerings.
Key Responsibilities:
Assist in planning and preparing a variety of authentic and innovative Chinese dishes.
Ensure smooth and efficient kitchen operations in the absence of the Chinese Executive Chef.
Maintain food quality and presentation standards across all Chinese cuisine.
Supervise and guide kitchen staff to ensure consistency in preparation and service.
Train team members in Chinese cooking techniques, food safety, and kitchen operations.
Motivate the team to maintain a high level of performance and teamwork.
Menu Development
Collaborate with the Chinese Executive Chef to design and update menus.
Suggest new recipes and creative dishes to enhance the dining experience.
Ensure seasonal and regional Chinese specialties are featured.
Inventory & Cost Control
Monitor ingredient usage and minimize waste.
Assist in ordering and managing inventory for Chinese kitchen supplies.
Maintain budget and cost control by optimizing resources.
Enforce proper hygiene practices and ensure compliance with health and safety standards.
Conduct regular inspections of kitchen equipment and utensils to ensure cleanliness and functionality.
Ensure compliance with food handling and sanitation standards.
Event Support
Assist in planning and preparing Chinese cuisine for banquets, weddings, and special events.
Coordinate with the Banquet Chef and other kitchen sections as needed.#J-18808-Ljbffr