Sous Chef - Chinese

Responsibilities

• Assist the Executive Chef in planning and directing food preparation.
• Supervise kitchen team and ensure smooth kitchen operations.
• Ensure consistent quality and presentation of all dishes.
• Maintain high standards of hygiene, food safety, and cleanliness.
• Train and mentor junior chefs and kitchen staff.
• Monitor stock levels and assist in inventory control.
• Develop and test new recipes and menu items.
• Manage kitchen during Executive Chef's absence.
• Educational Background:
• Diploma or Degree in Hotel Management / Culinary Arts.
• Certification from a recognized culinary institute (preferred but not mandatory)
• Your team and working environment:
• In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
• Note: Customization may be included for any specific local or legislative requirements, such as work permits
• Our commitment to Diversity & Inclusion:

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Company Intel

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