Chinese Sous Chef

This position will assist the Executive Chef in maintaining a smooth functioning Wan Hao Kitchen in conformance with corporate standard operation procedures.  This position must effectively lead a team, control food cost, labour cost, other controllables, maintenance and energy costs throughout the kitchen.  The service of high quality food and achievement of budgeted or higher profits are a top priority, accident prevention and energy conservation are considered top priorities and cannot be over emphasised.

1. →Train and develop all associates to their fullest potential for future manpower needs.
2. →Assist in maintaining budgeted food cost.
3. →Enforce use of recipe cards and use records to ensure high quality of food.
4. →Monitor and help control energy consumption and develop an active energy conservation program.
5. →Insure sanitation of all areas.
6. →Develop a workable accident prevention program to make all aware of safety.
7. →Great communication with Executive Chef, Banquet Chef, Pastry Chef, Dim Sum Chefs and Sous Chefs.
8. →Promote interdepartmental co-operation and team work with all departments.
9. →Supervise all food production in Restaurants.
10. →Assists the Executive Chef in planning menu, daily specials and food promotions.
11. →Trains, guides and evaluates performance of associates.
12. →Writes recipe cards and prepares dishes for photographing and keep files.
13. →Assist in banquets during peak business periods.
14. →The Chinese Sous Chef in the Executive Chef’s absence will perform the duties of the Chef.
15. →Ensure 39 points Check List is being followed monthly.
16. →Checks daily mis-en-place, preparation, cooking and presentation at all food.
17. →Help the Restaurant Manager in training classes.
18. →Assist in taking period-end, weekly and daily inventories.
19. →Conduct monthly employee meetings.
20. →Conduct sanitation inspection with Executive Chef.
21. →Maintain all records as outlined by SOP, i.e. steak charts, roast meal charts, etc.
22. →Cost out menus with Executive Chef.
23. →Attend weekly food and beverage meetings.
24. →Prepare payroll and progress reports.
25. →Attend weekly chef’s meetings and training classes.
26. →Help in kitchen where needed in peak business periods.
27. →Take part in taste panels on a daily basis.
28. →Any other duties as may be assigned from time to time.

• Minimum Professional Certificate or equivalent qualification in Culinary Arts, Hospitality, Food & Beverage or a related field.
• Minimum 5 years of culinary experience in Cantonese cuisine, with current or last position holding at least a Sous Chef role within a hotel or a upscale Chinese restaurant.
• Great knowledge of authentic Cantonese cuisine.
• Great leadership and team management skills.
• Great knowledge of food cost control and inventory management.
• Great understanding of food safety and hygiene regulations.
• Ability to work under pressure in a fast-paced environment.
• Ability to communicate in Mandarin to support Wan Hao's daily kitchen operations.
• Great interpersonal skills.
• Great exposure to managing high-volume dining operations.
• Great experience in culinary menu innovation.
• Able to commit work shifts, weekends and public holidays.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.