Wine-Driven Sous-Chef: Dinner-Only Service & Growth

FREEMAN EVENTS LIMITED; Hong Kong; On-site; HKD 290,000 - 446,000; Full time

Benefits offered by this job

MPF

Medical insurance

Staff meal

8 days off per month

13 days annual leave

Dinner service only

Job summary

Silène, a Hong Kong-based wine bar and restaurant, is seeking a Chef de Partie to support the Head Chef and contribute to wine-driven menus.

You will work on seasonal dishes, assist with menu development, and participate in wine pairing tastings, with strong mentorship from our French Head Chef.

Ideal candidates have 3–5 years in fine dining, a Professional Certificate in Culinary Arts, and readiness to grow in a kitchen that values technique and life balance.

Qualifications

• Holder of a Professional Certificate in Culinary Arts.
• 3–5 years’ experience in quality restaurants or wine bars; fine-dining/Michelin exposure is an advantage.
• Solid foundation in French or European-inspired cuisine; strong interest in wine-influenced cooking techniques.

Responsibilities

• Support the Head Chef in creating and executing dishes that complement the wine program.
• Develop seasonal à la carte and tasting menus with increasing autonomy.
• Assist with special events, wine dinners, and pairing-focused experiences.
• Run daily kitchen operations with autonomy in the Head Chef’s absence.
• Manage ordering, stock control, and prep with attention to detail.
• Maintain rigorous hygiene and food safety standards at all times.
• Ensure smooth service through collaboration with front-of-house.
• Participate in wine and food pairing tastings to build knowledge.

Skills

Wine & food pairing

Menu development

Work under pressure

French/European-inspired cuisine

Curiosity to learn

Based in Hong Kong with right to work

Education

Professional Certificate in Culinary Arts

Job description

Silène, a Hong Kong-based wine bar and restaurant, is seeking a Chef de Partie to support the Head Chef and contribute to wine-driven menus.

You will work on seasonal dishes, assist with menu development, and participate in wine pairing tastings, with strong mentorship from our French Head Chef.

Ideal candidates have 3–5 years in fine dining, a Professional Certificate in Culinary Arts, and readiness to grow in a kitchen that values technique and life balance.