Junior Sous Chef – Chinese Cuisine

About the role

The Junior Sous Chef – Chinese Cuisine will support the kitchen team in preparing, cooking and presenting Chinese dishes in a hotel environment. The role involves handling special meals, cold foods, and ensuring all dishes meet the established quality and presentation standards.

Key responsibilities

• Prepare special meals, substitute items and cold foods according to recipes and quality checklists.
• Regulate temperature of ovens, broilers, grills and roasters, and manage thawing of frozen items.
• Maintain food logs, monitor portion sizes, arrangement and garnish, and ensure food quality.
• Communicate with service staff about menu specials, out‑of‑stock items and excess food for daily specials.
• Assist management with hiring, training, scheduling, evaluating and coaching kitchen staff.
• Follow all safety, security and company policies, report maintenance needs and maintain a clean, professional appearance.

Required profile

• Technical, trade or vocational school degree.
• At least 3 years of related culinary experience, preferably in Chinese cuisine.
• No supervisory experience required.
• No specific license or certification required.