Western Cuisine (Private Club)
Double Pay
Strong career growth prospects

Sous Chef – Western Cuisine (Private Club)

Reports to: Executive Chef / Head Chef – Western

Department: Culinary / Food & Beverage

Type: Full-time

Position Summary

The Sous Chef – Western Cuisine supports the Executive Chef in leading the Western kitchen of a private members’ club. This role is responsible for maintaining high standards of food quality, consistency, presentation, hygiene, management and member service across à la carte dining, private events, and club functions.

The Sous Chef acts as the “second-in-command,” leading the brigade in the Head Chef’s absence and ensuring smooth, professional kitchen operations at all times.

Key Responsibilities

Assist the General Manager and Executive Chef in daily operation of the Western kitchen.

Supervise, train, and mentor line cooks, commis, and kitchen assistants.

Ensure consistency in taste, portion control, plating, and presentation.

Prepare and cook classical and contemporary Western dishes to club standards.

Support menu development, seasonal specials, and event menus.

Run the pass/expedite during service periods.

Maintain HACCP, food safety, hygiene, and sanitation standards.

Monitor food costs, wastage, stock levels, and inventory rotation.

Assist with ordering, receiving, and supplier quality checks.

Coordinate with front-of-house and banquet teams for member events.

Handle special dietary requests and member preferences professionally.

Lead pre-service briefings and assign daily station duties.

Step in as kitchen leader when the Executive Chef is absent.

Requirements

Diploma / certificate in Culinary Arts or equivalent experience.

4-6 years’ kitchen experience, with at least 3 years in Western cuisine.

Previous experience in private club, hotel, fine dining, or upscale restaurant preferred.

Strong knowledge of Western cooking techniques, sauces, grills, and plating.

Understanding of food costing, inventory, and kitchen controls.

Food hygiene / HACCP / ServSafe or equivalent certification preferred.

Ability to work under pressure and maintain calm during peak service.

Good English communication skills; Cantonese/Mandarin an advantage in Hong Kong.

Flexible to work shifts, weekends, public holidays, and special events.

Competencies

Leadership and teamwork

Attention to detail

Consistency and reliability

Member-focused service attitude

Cleanliness and organization

Calm problem-solving under pressure

Working Conditions

Lift/carry kitchen supplies as required.

Evening, weekend, and holiday work required for club operations.

In exchange for your expertise, creativity and flair together with your management skills, you will be working in a small and friendly environment and receive a competitive salary and benefits package. Please apply with a full resume stating qualifications and experience, expected salary and date available, by clicking "Apply" or mail, to the General Manager at 35 Garden Road, Central.

The Helena May

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