JOB SUMMARY

Sous Chef is responsible primarily for managing the overall quality of the production in the kitchen stations, managing the shift, and performing the administrative tasks.  S/He relieves the Head Chef, other Sous Chefs and Line Cooks when they are off duty and acts as a floating and stand in for any missing kitchen staff or when anyone is off duty or on leave.

S/He assists the Head Chef in setting the roster for the kitchen staff, daily workflow, and execution of orders.  S/He runs the daily full shift together with the Head Chef and Sous Chef2, are responsible for the five (5) kitchen stations: Fry/Wok Station, Steamer, Baking (Pork Bun) Station, Soup Station, Rice Roll Station.  S/He must be certified in all cooking stations and assists in the smooth operation of the daily food production, ensuring the quality as well as the inventory is adequate to last for the day’s operation. 

His/her job duties include but not limited to ensuring overall quality and taste of dim sum fillings and production; daily food ordering, replenishing food and raw ingredients’ supplies, daily food testing and tasting to ensure Tim Ho Wan’s food items’ quality, taste, and freshness.

ESSENTIAL FUNCTIONS

Assist the Restaurant Head Chef in setting the roster for the kitchen staff, daily workflow, and execution of orders to be carried out smoothly.

Relieve the Head Chef, other Sous Chefs and Line Cooks when not on duty.

Responsible in assisting Head Chef in maintaining efficient and effective management of kitchen operations, upholding and reinforcing the high standards of Tim Ho Wan including Gold Standard, food hygiene and safety, safety and security in the kitchen operations.

Ensure there is sufficient food preparations needed for the day and is responsible for the overall food quality, taste, freshness and availability.

Responsible for the following:

Daily food ordering and replenishing of food and raw ingredients & supplies always ensuring availability.

Quality control of all food production from all kitchen stations.

Ensuring all kitchen stations are operating smoothly and productively and that the team practices 3 Cs in the kitchen area: Communication, Coordination and Cooperation.

Responsible for the Dim sum fillings’ overall quality and taste.

Ensuring there is sufficient stock for the afternoon and the rest of the workday.

Ensuring all kitchen teams/sections conduct the daily food testing and tasting to ensure food items’ quality, taste, freshness, and availability.

Maintaining overall cleanliness of the kitchen and equipment

Ensuring all food items are stored according to the local authority’s hygiene and safety standards

NON-ESSENTIAL FUNCTIONS

May also train or support the Head Chef in training of new Sous Chefs.

Assist the restaurant kitchen team in some restaurant operations related duties as necessary i.e., wastage recording, inventory of stocks, recording of temperature readings.

Education and Experience            

• Minimum of two years high school education
• 1 year of Sous Chef experience in a similar industry (or its equivalent), preferred, or equivalent combination of education & experience.
• This position requires functional proficiency in Mandarin to perform essential duties, including communication and training of kitchen staff.  

Bona Fide Occupational Qualifications (BFQs)

• Food Safety training from an ANSI approved food safety training provider (as required by Federal, State, County or City Laws and Food Code Regulations)
• Food Handler Certification or equivalent 

JOB SUMMARY

Sous Chef is responsible primarily for managing the overall quality of the production in the kitchen stations, managing the shift, and performing the administrative tasks.  S/He relieves the Head Chef, other Sous Chefs and Line Cooks when they are off duty and acts as a floating and stand in for any missing kitchen staff or when anyone is off duty or on leave.

S/He assists the Head Chef in setting the roster for the kitchen staff, daily workflow, and execution of orders.  S/He runs the daily full shift together with the Head Chef and Sous Chef2, are responsible for the five (5) kitchen stations: Fry/Wok Station, Steamer, Baking (Pork Bun) Station, Soup Station, Rice Roll Station.  S/He must be certified in all cooking stations and assists in the smooth operation of the daily food production, ensuring the quality as well as the inventory is adequate to last for the day’s operation. 

His/her job duties include but not limited to ensuring overall quality and taste of dim sum fillings and production; daily food ordering, replenishing food and raw ingredients’ supplies, daily food testing and tasting to ensure Tim Ho Wan’s food items’ quality, taste, and freshness.

ESSENTIAL FUNCTIONS

Assist the Restaurant Head Chef in setting the roster for the kitchen staff, daily workflow, and execution of orders to be carried out smoothly.

Relieve the Head Chef, other Sous Chefs and Line Cooks when not on duty.

Responsible in assisting Head Chef in maintaining efficient and effective management of kitchen operations, upholding and reinforcing the high standards of Tim Ho Wan including Gold Standard, food hygiene and safety, safety and security in the kitchen operations.

Ensure there is sufficient food preparations needed for the day and is responsible for the overall food quality, taste, freshness and availability.

Responsible for the following:

Daily food ordering and replenishing of food and raw ingredients & supplies always ensuring availability.

Quality control of all food production from all kitchen stations.

Ensuring all kitchen stations are operating smoothly and productively and that the team practices 3 Cs in the kitchen area: Communication, Coordination and Cooperation.

Responsible for the Dim sum fillings’ overall quality and taste.

Ensuring there is sufficient stock for the afternoon and the rest of the workday.

Ensuring all kitchen teams/sections conduct the daily food testing and tasting to ensure food items’ quality, taste, freshness, and availability.

Maintaining overall cleanliness of the kitchen and equipment

Ensuring all food items are stored according to the local authority’s hygiene and safety standards

NON-ESSENTIAL FUNCTIONS

May also train or support the Head Chef in training of new Sous Chefs.

Assist the restaurant kitchen team in some restaurant operations related duties as necessary i.e., wastage recording, inventory of stocks, recording of temperature readings.

Education and Experience            

• Minimum of two years high school education
• 1 year of Sous Chef experience in a similar industry (or its equivalent), preferred, or equivalent combination of education & experience.
• This position requires functional proficiency in Mandarin to perform essential duties, including communication and training of kitchen staff.  

Bona Fide Occupational Qualifications (BFQs)

• Food Safety training from an ANSI approved food safety training provider (as required by Federal, State, County or City Laws and Food Code Regulations)
• Food Handler Certification or equivalent