Executive Sous Chef (Western and Asian Cuisine)


Date Posted: 4 July 2018


  • Report directly to the Executive Chef, Head of the Food Production Department
  • Assume full responsibility and accountability for all production functions and processes for Western and Asian Cuisine
  • Directly supervise all Senior Chefs and production kitchen activities on a daily basis to ensure that developed products, processes and SOPs comply with prescribed documentations and specifications
  • Maintain, monitor, measure and improve quality performances to comply with the prescribed food quality, hygiene and safety requirement
  • Assist in food cost variance management by ensuring correct product and recipe usage
  • Conduct meal product presentations and meal evaluation tastings to internal and external customers
  • Provide training to the staff to improve productivity and food quality
  • Ensure cross sectional, inter/ intra-departmental functionality for effective communication
  • Maintain positive team spirit and harmonious working environment


  • Minimum 15 years relevant experience in hotel and catering industry
  • Competent knowledge of Western cuisine and Asian cuisine and large scale food production and handling processes
  • Sound knowledge in authentic cooking methods for a wide variety of regional Asian and Western cuisine styles
  • International working experience in in-flight catering or food processing and manufacturing industry is preferred
  • Familiar with GMP, HACCP, ISO 9001, ISO 14001 quality management system
  • Strong sense in product, market and culinary development trends
  • Strong presentation skill and customer oriented
  • Proven managerial abilities in people management and leadership
  • Good communication, interpersonal, analyzing, organizing and planning skills
  • Proficient in Microsoft Office
  • Good command of both written and spoken Chinese and English




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