Sous Chef

Ngau Steak Club; Hong Kong; On-site; HKD 268,000 - 379,000; Full time

Benefits offered by this job

Competitive salary based on experience

Professional development opportunities

Regular dinner service only

Fixed Sunday offs, plus 2 additionalĀ‑

Job summary

Ngau Steak Club in Hong Kong is seeking a skilled Sous Chef to work with the Head Chef, overseeing kitchen operations and ensuring top-quality food preparation and presentation.

You will lead kitchen staff, manage inventory and uphold health and safety standards while delivering exceptional dining experiences in a fast-paced environment.

Regular dinner service, fixed Sunday offs, and opportunities for professional growth are offered.

Qualifications

• Minimum of 3 years of experience in a professional kitchen.
• Culinary degree or equivalent preferred.
• Strong knowledge of cooking techniques, food safety standards, and kitchen equipment.
• Excellent leadership, communication, and organizational skills.
• Ability to work efficiently in a fast-paced environment, maintaining composure under pressure.
• A passion for creative cuisine and a dedication to providing exceptional dining experiences.

Responsibilities

• Assist the Head Chef in managing kitchen operations, including food preparation, cooking, and plating.
• Ensure that all dishes are prepared to the highest standards of quality, taste, and presentation.
• Supervise kitchen staff, providing training and guidance to ensure excellent performance and a positive work environment.
• Manage inventory and food cost control, ensuring that all supplies are ordered and stocked appropriately.
• Maintain cleanliness and organization in the kitchen, adhering to health and safety regulations.
• Collaborate with the culinary team to develop new menu items and seasonal offerings.
• Ensure consistent quality and portion control across all culinary operations.
• Address and resolve any kitchen issues that arise in a timely and efficient manner.

Skills

Cooking techniques

Food safety

Leadership

Communication

Fast-paced environment

Education

Culinary degree or equivalent

Tools

Kitchen equipment

Job description

About Ngau Steak Club:

Ngau Steak Club is currently one of the most talked-about steakhouse concept in Hong Kong. We build it to be a Asian flavour-inspired steakhouse - so yes, if you are a local, you will find familiar local flavours in all our dishes from appetizers, sides to dishes. The concept is headed by steak master Chef Nathan Green and local veteran Chef Roy Chan. Our signature offering "Steak Omakase" offers our chefs an opportunity to select and feature quality cuts from all around the world to our dine-in guests. The current team has been working closely together for 5+ years, having formerly run the concept AnOther Place. Our steakhouse locates right next to our sister business Hip Cellar, a HKQAA-certified fine wine storage.

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Job Summary:

The Sous Chef will work closely with the Head Chef to oversee kitchen operations and ensure the highest quality of food preparation and presentation. This role requires a strong culinary background, leadership abilities, and a passion for delivering exceptional dining experiences.

Key Responsibilities:

Assist the Head Chef in managing kitchen operations, including food preparation, cooking, and plating.

Ensure that all dishes are prepared to the highest standards of quality, taste, and presentation.

Supervise kitchen staff, providing training and guidance to ensure excellent performance and a positive work environment.

Manage inventory and food cost control, ensuring that all supplies are ordered and stocked appropriately.

Maintain cleanliness and organization in the kitchen, adhering to health and safety regulations.

Collaborate with the culinary team to develop new menu items and seasonal offerings.

Ensure consistent quality and portion control across all culinary operations.

Address and resolve any kitchen issues that arise in a timely and efficient manner.

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Qualifications:

Minimum of 3 years of experience in a professional kitchen.

Culinary degree or equivalent experience preferred.

Strong knowledge of cooking techniques, food safety standards, and kitchen equipment.

Excellent leadership, communication, and organizational skills.

Ability to work efficiently in a fast-paced environment, maintaining composure under pressure.

A passion for creative cuisine and a dedication to providing exceptional dining experiences.

Benefits and Work arrangements:

Competitive salary based on experience.

Opportunities for professional development and growth.

Regularly dinner service only.

Fixed Sunday offs, plus 2 additional day offs per month.

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