Senior Sous Chef - Fine Dining Chinese Restaurant

Key Responsibilities:1. Leadership & Team ManagementLeads and motivates the culinary team through strong communication and role-model behavior.Manages day-to-day kitchen operations and fills in for staff when needed.Builds a positive team culture based on trust, respect, and collaboration.Recognizes team achievements and encourages continuous improvement.Ensures staff understand expectations, standards, and performance goals.2. Culinary Standards & Kitchen OperationsOversees all food preparation to ensure quality, presentation, and taste consistently meet standards.Ensures compliance with food safety, handling, and sanitation regulations.Supports the Executive Chef in overall kitchen operations.Maintains proper purchasing, receiving, storage, and temperature control procedures.Prepares and cooks menu items and specialty dishes when required.Ensures proper food display and presentation for guests and events.3. Customer Service ExcellenceEnsures culinary service meets or exceeds guest expectations.Coaches staff to understand guest needs and deliver exceptional service.Observes service behaviors and provides performance feedback.Drives improvements based on guest feedback and satisfaction metrics.4. Financial & Operational PerformanceAchieves department goals, including budget, cost control, and productivity targets.Plans, organizes, and prioritizes tasks to meet operational needs.Understands how kitchen performance impacts overall hotel financials.Ensures adherence to safety procedures and operational guidelines.5. HR & Staff DevelopmentCoaches and develops team members to enhance skills and performance.Assists in training programs, performance evaluations, and corrective actions.Manages scheduling, payroll, and labor control.Ensures staffing levels support service quality and operational efficiency.6. Additional ResponsibilitiesCommunicates effectively with all departments and stakeholders.Analyzes operational issues and recommends solutions.Attends required meetings and contributes to departmental planning.Qualifications:Having practical experience in Fine Dining Chinese Cuisine - Dim Sum production.High school diploma or GED with 4 years of culinary or F&B experience.2-year degree in Culinary Arts, Hotel & Restaurant Management, or related field with 2 years of relevant experience.Strong knowledge of raw material assessment and food production quality control.Well-organized with excellent planning and time-management capabilities.Experience in 5-star hotel kitchens in China, Hong Kong, or Macau is highly preferred.