Sous Chef

The Helena May; Hong Kong; On-site; HKD 420,000 - 650,000; Full time

Job summary

The Helena May in Hong Kong is seeking a Sous Chef – Western Cuisine to support the Executive Chef in leading the Western kitchen of our private members' club. You will ensure high standards of food quality, presentation, and hygiene for à la carte dining, private events, and club functions.

As second-in-command, you will mentor line cooks, oversee service, and help manage cost and inventory while maintaining calm under pressure during peak periods. Evening and weekend shifts are required.

Qualifications

• Diploma / certificate in Culinary Arts or equivalent experience.
• 4-6 years' kitchen experience, with at least 3 years in Western cuisine
• Previous experience in private club, hotel, fine dining, or upscale restaurant preferred
• Strong knowledge of Western cooking techniques, sauces, grills, and plating
• Understanding of food costing, inventory, and kitchen controls
• Food hygiene / HACCP / ServSafe or equivalent certification preferred
• Ability to work under pressure and maintain calm during peak service
• Flexible to work shifts, weekends, public holidays, and special events

Responsibilities

• Assist the General Manager and Executive Chef in daily operation of the Western kitchen
• Supervise, train, and mentor line cooks, commis, and kitchen assistants
• Ensure consistency in taste, portion control, plating, and presentation
• Prepare and cook classical and contemporary Western dishes to club standards
• Support menu development, seasonal specials, and event menus
• Run the pass/expedite during service periods
• Maintain HACCP, food safety, hygiene, and sanitation standards
• Monitor food costs, wastage, stock levels, and inventory rotation
• Assist with ordering, receiving, and supplier quality checks
• Coordinate with front-of-house and banquet teams for member events

Skills

Western cooking techniques

Sauces

Grills

Plating

Education

Diploma / certificate in Culinary Arts

Job description

The Sous Chef – Western Cuisine supports the Executive Chef in leading the Western kitchen of a private members' club. This role is responsible for maintaining high standards of food quality, consistency, presentation, hygiene, management and member service across à la carte dining, private events, and club functions. The Sous Chef acts as the \"second-in-command\", leading the brigade in the Head Chef's absence and ensuring smooth, professional kitchen operations at all times.

Key responsibilities

• Assist the General Manager and Executive Chef in daily operation of the Western kitchen
• Supervise, train, and mentor line cooks, commis, and kitchen assistants
• Ensure consistency in taste, portion control, plating, and presentation
• Prepare and cook classical and contemporary Western dishes to club standards
• Support menu development, seasonal specials, and event menus
• Run the pass/expedite during service periods
• Maintain HACCP, food safety, hygiene, and sanitation standards
• Monitor food costs, wastage, stock levels, and inventory rotation
• Assist with ordering, receiving, and supplier quality checks
• Coordinate with front-of-house and banquet teams for member events

About you

• Diploma / certificate in Culinary Arts or equivalent experience
• 4-6 years' kitchen experience, with at least 3 years in Western cuisine
• Previous experience in private club, hotel, fine dining, or upscale restaurant preferred
• Strong knowledge of Western cooking techniques, sauces, grills, and plating
• Understanding of food costing, inventory, and kitchen controls
• Food hygiene / HACCP / ServSafe or equivalent certification preferred
• Ability to work under pressure and maintain calm during peak service
• Flexible to work shifts, weekends, public holidays, and special events