Sous Chef (Junior / Senior)

Chico Hill Limited; Hong Kong Island; On-site; HKD 312,000 - 446,000; Full time

Job summary

Patina on Hong Kong Island is seeking a talented Sous Chef to join our culinary team in a dynamic hospitality environment. This full-time role offers opportunities for both Junior and Senior Sous Chefs to advance and lead kitchen operations under the Head Chef.

You will help plan menus, control costs, supervise staff, and ensure top-notch food safety, quality, and presentation across all service periods.

Qualifications

• Culinary qualification or equivalent professional training.
• 3–5 years' experience for Junior Sous Chef; 7+ years for Senior Sous Chef.
• Experience in fast-paced, high-volume kitchen operations.
• Advanced knowledge of food preparation techniques and culinary best practices.
• Strong understanding of food safety, HACCP principles.
• Excellent leadership and supervisory skills.
• Strong organizational and time management abilities.

Responsibilities

• Assist Head Chef in planning menus, food costing, and kitchen budgeting.
• Oversee food preparation and ensure dishes meet quality standards.
• Maintain food safety, hygiene, and sanitation per local regulations.
• Manage kitchen staff during service and delegate tasks.
• Train junior staff on preparation techniques, plating, and service procedures.
• Maintain inventory and communicate ordering needs.

Skills

Leadership

Supervisory skills

Communication

English fluency

Education

Culinary qualification

Job description

About the role

Patina is seeking a talented Sous Chef to join our culinary team on Hong Kong Island. This is a full-time position offering an exciting opportunity to work in a dynamic hospitality environment where your culinary expertise and leadership skills will be valued. Whether you are an experienced Senior Sous Chef looking to advance your career or a Junior Sous Chef eager to develop your skills, we have opportunities at both levels. As Sous Chef, you will play a crucial role in kitchen operations, supporting the Head Chef and ensuring the highest standards of food quality, consistency, and presentation across all service periods.

Key responsibilities

• Assist the Head Chef in planning menus, food costing, and kitchen budgeting
• Oversee food preparation and ensure all dishes meet the restaurant's quality standards and specifications
• Monitor and maintain food safety, hygiene, and sanitation protocols in accordance with local regulations
• Manage kitchen staff during service, including delegating tasks and maintaining kitchen organisation
• Supervise and mentor junior kitchen staff, providing guidance and constructive feedback
• Train kitchen personnel on food preparation techniques, plating standards, and service procedures
• Maintain inventory of kitchen supplies, equipment, and ingredients, and communicate ordering needs
• Prepare speciality dishes and handle special dietary requirements and customer requests
• Ensure efficient workflow during peak service times and manage time pressures effectively
• Maintain and care for kitchen equipment, reporting maintenance issues promptly
• Collaborate with front-of-house staff to ensure seamless service delivery

What we're looking for

• Culinary qualification or equivalent professional training in a recognised catering establishment
• Minimum 3–5 years' experience in professional kitchen environments for Junior Sous Chef roles; 7+ years' experience for Senior Sous Chef positions
• Proven experience working in fast-paced, high-volume kitchen operations
• Advanced knowledge of food preparation techniques, cooking methods, and culinary best practices
• Strong understanding of food safety, hygiene, and HACCP principles
• Excellent leadership and supervisory skills with the ability to motivate and develop team members
• Exceptional organisational and time management abilities, particularly during busy service periods
• Proficiency in inventory management and cost control
• Creative approach to menu planning and food presentation
• Strong communication skills and ability to work collaboratively with the wider team
• Flexibility to work shift patterns, including evenings, weekends, and public holidays
• Fluency in English; knowledge of Cantonese is advantageous