The Sous Chef assists the Executive Chef in managing kitchen operations, focusing on food preparation, staff supervision, and ensuring quality standards are met. Responsibilities include overseeing daily cooking activities, training and mentoring kitchen staff, and maintaining inventory and food safety protocols. The Sous Chef also steps in to lead the kitchen in the Executive Chef’s absence, ensuring smooth operations and effective communication with front-of-house staff. Strong culinary skills, creativity, and the ability to work under pressure are essential for success in this role.

Responsibilities:
a. Support Kitchen Operations:
1) Assist the Executive Chef in managing daily kitchen operations, including food preparation, cooking, and presentation
2) Ensure all dishes meet the hotel’s quality, taste, and consistency standards
3) Supervise and coordinate the work of kitchen staff during shifts
4) Monitor inventory levels of food supplies and kitchen equipment

b. Menu Execution and Innovation:
1) Assist in the development and execution of menus, ensuring they align with the hotel’s culinary vision and guest preferences
2) Contribute creative ideas for new dishes and seasonal specials
3) Ensure all recipes and portion sizes are followed accurately

c. Team Leadership:
1) Train, mentor, and supervise kitchen staff, including line cooks and kitchen assistants
2) Ensure all team members adhere to health, safety, and sanitation standards
3) Foster a positive and collaborative work environment
4) Step in as the acting Executive Chef in their absence

d. Guest Satisfaction:
1) Ensure all food served meets the hotel’s quality standards and guest expectations
2) Address guest feedback and complaints related to food quality or service promptly and professionally
3) Collaborate with the Food and Beverage team to enhance the overall dining experience

e. Cost Control and Efficiency:
1) Assist in monitoring food costs, portion control, and kitchen expenses
2) Identify opportunities to reduce waste and improve efficiency in kitchen operations
3) Ensure proper storage and handling of food supplies to maintain quality and minimize spoilage

f. Compliance and Standards:
1) Ensure compliance with local health, safety, and sanitation regulations
2) Maintain a clean, organized, and safe kitchen environment
3) Stay updated on industry trends and best practices to improve kitchen operations

Requirements:
- Minimum 4-6 years of experience in culinary roles, with at least 2 years in a supervisory or sous chef position. Experience working in a hotel or high-volume restaurant environment is highly desirable. Familiarity with Macau’s culinary scene and local ingredients is an advantage
- High school diploma or equivalent is required. Culinary degree or equivalent certification from a recognized culinary school is preferred
- Relevant certificates in food safety and sanitation (e.g., HACCP) are required.
- Strong leadership and team management skills
- Excellent communication and interpersonal abilities
- Proficiency in F&B management software and Microsoft Office Suite
- Ability to multitask and work under pressure in a fast-paced environment
- Good command of spoken and written Chinese and English
- Macau ID holder only

If you are a dedicated professional looking to make an impact in the hospitality industry, please email your resume with photo and salary expectations to: enquiry00853@gmail.com.