Sous-Chef

FREEMAN EVENTS LIMITED; Hong Kong; On-site; HKD 290,000 - 446,000; Full time

Benefits offered by this job

MPF

Medical insurance

Staff meal

8 days off per month

13 days annual leave

Dinner service only

Job summary

Silène, a Hong Kong-based wine bar and restaurant, is seeking a Chef de Partie to support the Head Chef and contribute to wine-driven menus.

You will work on seasonal dishes, assist with menu development, and participate in wine pairing tastings, with strong mentorship from our French Head Chef.

Ideal candidates have 3–5 years in fine dining, a Professional Certificate in Culinary Arts, and readiness to grow in a kitchen that values technique and life balance.

Qualifications

• Holder of a Professional Certificate in Culinary Arts.
• 3–5 years’ experience in quality restaurants or wine bars; fine-dining/Michelin exposure is an advantage.
• Solid foundation in French or European-inspired cuisine; strong interest in wine-influenced cooking techniques.

Responsibilities

• Support the Head Chef in creating and executing dishes that complement the wine program.
• Develop seasonal à la carte and tasting menus with increasing autonomy.
• Assist with special events, wine dinners, and pairing-focused experiences.
• Run daily kitchen operations with autonomy in the Head Chef’s absence.
• Manage ordering, stock control, and prep with attention to detail.
• Maintain rigorous hygiene and food safety standards at all times.
• Ensure smooth service through collaboration with front-of-house.
• Participate in wine and food pairing tastings to build knowledge.

Skills

Wine & food pairing

Menu development

Work under pressure

French/European-inspired cuisine

Curiosity to learn

Based in Hong Kong with right to work

Education

Professional Certificate in Culinary Arts

Job description

Silène is a Hong Kong–based wine bar and restaurant dedicated to celebrating the world’s greatest wines and refined contemporary cuisine. Drawing on extensive experience gained in prestigious establishments, we combine expertise, passion, and direct access to the global wine community to deliver exceptional quality and outstanding value.

33 Aberdeen Street, Central, Silène offers a seamless dialogue between wine and gastronomy. Our kitchen is led by Chef Benoit Prost, a French chef whose cooking is driven by precision, seasonality, and a deep respect for ingredients. His cuisine is thoughtfully crafted to complement our wine philosophy, creating a dining experience where food and wine elevate one another.

We believe wine has the power to bring together people, cultures, and stories. By showcasing distinctive wine regions and expressive grape varieties, we invite our guests on a shared journey of discovery — one that fosters connection, conversation, and curiosity around the table.

Supported by our importing company and direct relationships with producers, we are able to offer an exceptional selection of wines at compelling value. Our aim is clear: to ensure that Silène remains one of Hong Kong’s finest wine bars and restaurants, thanks to the quality of our wines, the authenticity of our cuisine and the warm atmosphere we create.

In under one year since opening, Silène has already earned significant industry recognition, including:

• Top 11 Wine Bars in HK (2026)
• Star Wine List – Silver Award (Best Newcomer)
• Recognition by Jancis Robinson in the Financial Times wine column

Qualifications & Experience

• Holder of a Professional Certificate in Culinary Arts or a related discipline
• 3–5 years’ experience in quality restaurants or wine bars. Strong potential candidates with a high sense of responsibility will also be considered.
  (Fine-dining or Michelin exposure is an advantage, but not essential)
• Solid foundation in French or European-inspired cuisine, or a strong interest in developing these skills
• Genuine curiosity about wine and food pairing, with a willingness to learn wine-influenced cooking techniques
• Basic knowledge of terroir-driven ingredients (cheeses, charcuterie, premium European products), or enthusiasm to gain experience with them
• Some exposure to menu development or a creative, seasonal mindset
• Strong organizational skills and the ability to work calmly under pressure
• Positive attitude, humility, and a strong desire to learn and grow within a structured culinary program
• Candidates must be currently based in Hong Kong with the right to work and familiarity with local suppliers.

Key Responsibilities

• Support the Head Chef in creating and executing dishes designed to complement our wine program.
• Contribute to the development of seasonal à la carte and tasting menus, with increasing autonomy over time.
• Assist with special events, wine dinners, and pairing-focused experiences.
• Take an active role in the day-to-day running of the kitchen, ensuring consistency, quality, and smooth service in the Head Chef’s absence.
• Manage ordering, stock control, and prep organisation with a high level of independence and attention to detail.
• Maintain rigorous hygiene and food safety standards at all times.
• Anticipate operational needs and ensure the kitchen is well-prepared for service.
• Work closely with the Head Chef while being able to operate independently when required.
• Communicate effectively with front-of-house to ensure smooth service.
• Participate in wine and food pairing tastings to build knowledge and confidence.

This role is ideal for a Chef de Partie ready to step up, or a junior Sous-Chef looking for greater ownership.

While the position offers strong mentorship from our French Head Chef, we are looking for someone capable of running daily kitchen operations with autonomy and professionalism.

Silène operates dinner service only, allowing time to focus on technique, creativity, and continuous improvement. The ideal candidate is disciplined, proactive, and takes pride in maintaining high standards independently, while remaining eager to learn and grow within a structured culinary program.

This is a unique opportunity to build a solid foundation in wine-driven gastronomy, working closely with sommeliers and gaining exposure to exceptional wines, all within a kitchen culture that values respect, growth, and work-life balance.

• 8 days off per month
• Dinner service only (one service daily)
• 13 days annual leave
• MPF
• Medical insurance
• Staff meal

Join us and be part of a team shaping Hong Kong’s most exciting wine and dining destination !