Junior Sous Chef - Chinese Specialty

Job Description

The Junior Sous Chef – Chinese Specialty plays a key role in the banquet kitchen, focusing on delivering authentic and high-quality Chinese cuisine for events and functions. Reporting to the Chef de Cuisine – Banquet, this role involves leading the preparation and execution of Chinese specialty dishes, supporting menu development, and ensuring consistency in taste, presentation, and quality. The Junior Sous Chef supervises a dedicated team, coordinates daily kitchen activities, and ensures that food is prepared in accordance with hygiene and safety standards. With strong technical skills in Chinese cooking techniques, a deep understanding of traditional flavors, and the ability to manage high-volume production, the Junior Sous Chef helps create memorable culinary experiences that reflect the hotel’s commitment to excellence.

Qualifications

• Culinary Education : A diploma or degree in Culinary Arts or a related field is preferred. Formal training provides a strong foundation in culinary techniques, food safety, and kitchen operations.
• Specialization in Chinese Cuisine : Proven expertise in Chinese culinary techniques, ingredients, and presentation styles is essential.
• Banquet or High-Volume Kitchen Experience : Prior experience in a banquet kitchen or high-volume food production environment is required. Experience in luxury hotels or fine dining establishments is a strong advantage.
• Knowledge of Banquet Operations : Familiarity with banquet service flow, event-specific menu planning, and coordination with service and event teams is crucial for success in this role.
• Culinary and Technical Skills : Proficiency in advanced cooking methods, food preparation, and presentation, with a keen eye for detail and consistency in flavor and appearance.
• Leadership and Communication : Strong leadership abilities with experience in supervising, training, and motivating a team. Excellent communication and interpersonal skills to work effectively with colleagues and other departments.
• Time Management and Adaptability : Ability to work efficiently under pressure, manage multiple priorities, and adapt to the dynamic demands of banquet operations.
• Food Safety and Hygiene : Thorough knowledge of food safety standards and hygiene protocols.
• Menu Development and Cost Awareness : Understanding of menu planning, portion control, food costing, and inventory management. Experience in optimizing kitchen efficiency and minimizing waste is beneficial.