Culinary or hospitality management Higher Diploma or equivalent professional experience in a high-volume kitchen
20+ years in progressive culinary roles during which 10 years management experience preferred. Candidate with less experience will be considered the position Junior Sous Chef
Deep knowledge of flavor development, diverse cooking techniques, and ingredient sourcing
Strong understanding of kitchen operations, workflow optimization, and service coordination
Proven ability to design menus, conceptualize dishes, and apply menu engineering principles
Experience with budgeting, inventory management, labor scheduling, and administrative tasks
Excellent leadership, communication, and training skills
Commitment to food safety, sanitation, and regulatory compliance
Knowledge of HACCP, local health codes, and incident reporting
Proficiency in Cantonese and English
Computer literacy and familiarity with AI-assisted tools for menu design, forecasting, and operational analytics comfortable learning new software
