Sous Chef - Chinese/ Western/ Japanese

At least 8 consecutive years of specialty kitchen experience including 6 years of high production experience, at least 2 years' experience as a Sous Chef is required

Possess knowledge in Western cookery, namely wok, steamer and all the basic cooking methods, excellent knife skills, good attention to detail, extensive knowledge of the latest global trends in Western food preparation and presentation, extensive knowledge of all current models of kitchen equipment

Actively participate in the company’s future “Creative Dining” development plans and projects, including ideation, proposal formulation, and execution

Assist the Head Chef in leading the team in daily kitchen operations and preparation of various high-quality dishes, ensuring high standards of food quality, controlling food costs, and supervising kitchen operations

Continuously maintain, improve, and ensure high-quality food in accordance with international food hygiene standards and safety requirements, ensuring consistent and high-quality cooking standards in designated restaurants