Tze Char Stall Sous Chef

Key Responsibilities

• Culinary Execution: Prepare, cook, and present Tze Char dishes (wok-frying, seafood, meat, soups) according to established standards.
• Operational Support: Assist the Head Chef in managing daily kitchen operations and act as the primary leader in their absence.
• Team Leadership: Supervise, train, and guide junior kitchen staff to ensure efficient service.
• Inventory & Cost Control: Monitor inventory levels, handle stock ordering, and minimize food waste to meet cost targets.
• Food Safety & Hygiene: Strictly enforce food safety regulations and ensure kitchen hygiene standards are maintained.
• Quality Control: Audit food quality and consistency, ensuring recipes are followed.

Requirements

• Experience: Proven experience as a Sous Chef in a Chinese restaurant or Tze Char environment.
• Culinary Skills: Mastery of Cantonese or other Chinese cuisine.
• Physical Stamina: Ability to work in a hot, fast-paced environment and stand for long hours.
• Qualifications: Certification in culinary skills is preferred.