Sous Chef

Job Descriptions : Staff

Management : Train / retrain, and supervising FOH & BOH team.

Ensuring that staff members adhere to SOPs.

Customer Service : Ensuring high levels of customer

satisfaction through attentive service. Addressing customer

complaints and feedback effectively.

Budgeting

and Cost Control : Analysing sales trends, adjusting strategies to

improve profitability, managing labor costs, food costs, and

overhead to maximise profitability while maintaining quality

service.

Operations Management : Overseeing

daily operations to ensure the restaurant runs smoothly. This

includes managing inventory, supplies, and equipment, as well as

ensuring compliance with health and safety regulations.

Menu Planning and Development : Collaborating with

management to design and update the menu, taking into account

customer preferences, seasonal availability, and cost

considerations.

Quality Control : Monitoring

food quality, presentation, and service standards to ensure they

meet the restaurant's expectations and regulations.

Team Building : Fostering a positive work environment that

encourages teamwork and enhances employee morale, retention, and

performance.

Reporting : Preparing reports on

sales, expenses, staff

performance

Job

Requirements : Minimum 3 years of

experience as a outlet in charge and possess higher culinary skills

(Must have Chinese wok skills) in a full-service

restaurant.

Strong leadership, communication,

and organisational skills, along with a passion for the hospitality

industry. (注重细节以及对卓越烹饪的不懈追求,具有强烈的味觉和嗅觉,并且能够在压力下优雅地管理团队)

Reliable, punctual, responsible, enthusiastic, and

positive-thinking.

Full of energy and spirit,

with the ability to stand for long hours and work in fast-paced

environments.

Able to work on weekends and

public holidays; working hours may vary according to opening

hours.

No overtime pay or offset for

overtime.

Staff

Benefits : Medical and

insurance

• Staff discount
• Good career development

Staff meals

provided