We are looking for Sous Chef / Junior Sous Chef for our Professional open kitchen setting.

Position Objective: Support the Head Chef and Executive Chef in overseeing kitchen operations, ensuring the highest standards of food quality, creativity, and efficiency in line with Michelin-starred hospitality standards.

Key Duties

Menu Execution & Development

• Assist in preparing and executing dishes to meet the restaurant’s fine-dining standards.

• Contribute ideas for seasonal menus, specials, and innovative culinary creations.

Kitchen Operations

• Supervise daily food preparation across multiple stations (hot, cold, meat, sauce).

• Ensure consistency in taste, presentation, and portion control.

• Oversee inventory management, ordering supplies, and maintaining cost control measures.

Staff Training & Supervision

• Mentor and train junior kitchen staff, promoting efficiency, creativity, and adherence to food safety standards.

• Assume leadership responsibilities in the absence of the Sous Chef, ensuring smooth kitchen operations.

Quality & Compliance

• Uphold hygiene and food safety protocols in compliance with local regulations and Michelin-level expectations.

• Conduct regular inspections of food preparation, storage, and stock delivery.

Collaboration

• Work closely with the Sous Chef and Executive Chef to maintain operational excellence.

• Support cross-departmental coordination to ensure seamless service delivery.

Responsibilities

• Maintain discipline, professionalism, and teamwork within the kitchen.

• Ensure timely preparation and service during peak hours.

• Monitor kitchen efficiency and recommend improvements to enhance productivity.

• Represent the restaurant’s brand prestige through culinary excellence and innovation.

Requirements

• Strong command in Mandarin.

• Minimum 3 years of experience in a similar role at Michelin Starred or a fine dining Western restaurant.

• Candidates without fine dining experience may apply for CDP/ Demi Chef positions.

• Strong knowledge of contemporary cuisine, with the ability to blend Chinese heritage and modern techniques in line with VEA’s Michelin-starred standards.

• Ability to supervise multiple kitchen stations, maintain consistency in taste and presentation, and uphold food safety and hygiene protocols.

• Leadership skills to assume responsibility in the absence of the Head Chef and mentor junior staff effectively.

• Capability to serve and present dishes directly to guests in an open kitchen setting, with Mandarin fluency enabling effective engagement and elevated service for Mainland Chinese clientele.

We offer an attractive salary & benefits:

• Annual leave - up to a maximum of 18 days in total;

• 8 days off per month, Sunday off;

• Attractive Sales incentive bonus;

• Medical Insurance;

• Paid Sick Leave;

• Wedding Leave;

• Birthday Leave;

• Compassionate Leave;

• Staff meal provided;

• On the job training.

For more information, please visit our website at www.vea.hk

To apply, please submit your CV with current and expected by email or contact via Whatsapp at 92•••600 .