Job Responsibilities

Assist the Executive Chef in overseeing kitchen operations, ensuring efficiency and adherence to health and safety regulations.
Manage and train kitchen staff, fostering a collaborative and innovative environment.
Develop and execute high-quality Chinese dishes and maintain menu standards aligned with the restaurant's vision.
Monitor inventory levels and assist in purchasing new supplies and ingredients while controlling food costs.
Ensure the proper presentation and quality of all dishes before they reach the dining area.
Assist in creating new menu items and seasonal offerings, keeping up with culinary trends.
Maintain cleanliness and organization of the kitchen and its equipment.
Collaborate with front-of-house staff to ensure seamless communication and excellent customer service.
Conduct regular staff meetings to discuss menu changes, performance evaluations, and kitchen policies.
Handle customer feedback and complaints professionally, ensuring resolutions are reached to enhance customer satisfaction.

Essential Qualifications

Degree in Culinary Arts or related field.
Proven experience as a Sous Chef or in similar culinary roles, particularly in Chinese cuisine.
In-depth knowledge of various cooking techniques, ingredients, equipment, and culinary trends.
Strong leadership skills and ability to motivate and manage kitchen staff effectively.
Excellent communication and interpersonal skills.
Ability to work under pressure and meet deadlines while maintaining high food quality.

Minimum of 5 years of experience in a high-volume kitchen, with at least 2 years in a supervisory role.
Experience in menu development and inventory management.
Familiarity with food safety and sanitation regulations.
Previous experience working in a restaurant known for Chinese cuisine is a plus.