Sous Chef (Western Cuisine)

Tryst; Hong Kong; On-site; HKD 300,000 - 420,000; Full time

Job summary

Tryst in Hong Kong seeks an experienced Chef de Partie or Sous Chef to lead the kitchen team and drive menu development, costing, and quality control. You will create menus and daily specials that meet profit targets while maintaining high plating standards.

You will supervise line service, manage inventory and labor and ensure compliance with health codes. This role collaborates with FOH to optimize service flow and guest satisfaction.

Qualifications

• 3+ years of experience as a Chef de Partie or Sous Chef.
• Degree in Culinary Arts or equivalent professional training.
• Strong track record in recipe costing, inventory control, and menu engineering.
• Proven team leadership under high-pressure kitchen conditions.

Responsibilities

• Create menus, daily specials, and standardized recipes meeting target profit margins.
• Lead daily line service, enforcing culinary quality, plating aesthetics, and speed.
• Control BOH costs by managing inventory, food waste, purchasing, and labor schedules.
• Recruit, train, and manage sous chefs, line cooks, and kitchen staff.
• Ensure strict compliance with local health codes, sanitation, and safety standards.
• Partner with FOH management to resolve issues and streamline service flow.

Skills

Recipe costing

Inventory control

Menu engineering

Team leadership

Kitchen management

Education

Degree in Culinary Arts

Job description

Create menus, daily specials, and standardized recipes meeting target profit margins.

Lead daily line service, enforcing culinary quality, plating aesthetics, and speed.

Control BOH costs by managing inventory, food waste, purchasing, and labor schedules.

Recruit, train, and manage sous chefs, line cooks, and kitchen support staff.

Ensure strict compliance with local health codes, sanitation, and safety standards.

Partner with FOH management to resolve issues and streamline service flow.

Qualifications

3+ years of experience as a Chef de Partie or Sous Chef.

Degree in Culinary Arts or equivalent professional training.

Strong track record in recipe costing, inventory control, and menu engineering.

Proven team leadership under high-pressure kitchen conditions.