Senior Sous Chef - Chinese Fine Dining

Job Description

Key Responsibilities:

1. Leadership & Team Management

• Leads and motivates the culinary team through strong communication and role-model behavior.
• Manages day-to-day kitchen operations and fills in for staff when needed.
• Builds a positive team culture based on trust, respect, and collaboration.
• Recognizes team achievements and encourages continuous improvement.
• Ensures staff understand expectations, standards, and performance goals.

2. Culinary Standards & Kitchen Operations

• Oversees all food preparation to ensure quality, presentation, and taste consistently meet standards.
• Ensures compliance with food safety, handling, and sanitation regulations.
• Supports the Executive Chef in overall kitchen operations.
• Maintains proper purchasing, receiving, storage, and temperature control procedures.
• Prepares and cooks menu items and specialty dishes when required.
• Ensures proper food display and presentation for guests and events.

3. Customer Service Excellence

• Ensures culinary service meets or exceeds guest expectations.
• Coaches staff to understand guest needs and deliver exceptional service.
• Observes service behaviors and provides performance feedback.
• Drives improvements based on guest feedback and satisfaction metrics.

4. Financial & Operational Performance

• Achieves department goals, including budget, cost control, and productivity targets.
• Plans, organizes, and prioritizes tasks to meet operational needs.
• Understands how kitchen performance impacts overall hotel financials.
• Ensures adherence to safety procedures and operational guidelines.

5. HR & Staff Development

• Coaches and develops team members to enhance skills and performance.
• Assists in training programs, performance evaluations, and corrective actions.
• Manages scheduling, payroll, and labor control.
• Ensures staffing levels support service quality and operational efficiency.

6. Additional Responsibilities

• Communicates effectively with all departments and stakeholders.
• Analyzes operational issues and recommends solutions.
• Attends required meetings and contributes to departmental planning.

Qualifications:

• Minimum 5–7 years experience in Chinese cuisine with at least 3 years specializing in Dim Sum at a supervisory level.
• Excellent knowledge of traditional and modern dim sum preparation techniques.
• Strong knowledge of raw material assessment and food production quality control.
• Well-organized with excellent planning and time-management capabilities.
• Experience in 5-star hotel kitchens in China, Hong Kong, or Macau is highly preferred.