Sous Chef (Korean Cuisine)

Cathay Subsidiary Services; Hong Kong; On-site; HKD 167,000 - 312,000; Full time

Job summary

Cathay Subsidiary Services is seeking a Culinary Consultant to oversee quality standards, maintain procedures, and assist in menu design for airline catering. You will support Junior Sous Chefs, supervise hygiene across sections, and ensure consistent product yield and presentation.

The role involves tasting and validating dishes, following up on customer feedback, coordinating with CDI and airline operations, and contributing to monthly production planning and task forces.

Qualifications

• Diploma/certification in hospitality management or related field.
• Secondary education required.

Responsibilities

• Enhance and maintain quality standards and procedures in production.
• Support Junior Sous Chefs on daily tasks, meal and menu presentation, and new menu proposals.
• Supervise hygiene standards and guidelines of the culinary section.
• Liaise with airline and CDI teams on menu design and changes.
• Investigate and address customer feedback and complaints.
• Ensure effective communication and timely follow-up.
• Support VIP events and tastings.
• Conduct tastings to verify taste/texture profiles of foods.
• Analyze and improve work procedures.
• Check incoming and finished products for specification conformity and quality.
• Assist in monthly duty scheduling and production planning.

Skills

Quality standards

Team support

Menu design

Food tasting

Customer feedback

Communication

VIP events

Product development

Quality control

Production planning

Education

Diploma in hospitality management

Secondary education

Job description

• Enhance & maintain the quality standards and procedures and enhanced production methods, techniques
• Support Junior Sous Chefs and other team members on daily tasks, meal and menu presentation, new menu proposals, evaluation and correct yielding of existing and new products and product development
• Supervise the coordinated functions and hygiene standards and guidelines of the respective section
• Liaise with CED on menu design, suggestions and changes and recommend specific menu items to customers
• Investigate and follow up on specific customer feedback and complaints
• Ensure effective communication and timely follow up
• Support in VIP events
• Conducts physical tasting and checking of all foods prepared to achieve desired taste/ texture profile.
• As Culinary Consultant have clear lines of communication with the airline's needs and CDI team delivery
• Analyze and continuously improve work procedures
• Perform checking of incoming and finished products to ensure specification conformity, quality and consistency
• Support in preparing monthly duty schedule for the culinary team and monthly planner and forecast for production
• Engage in task force and committees
• Perform ad hoc tasks as assigned

Requirements:

• Secondary school with a relevant diploma and certification, preferably tertiary vocational education in hospitality management