THE HELENA MAY Hiring! Full Time Sous Chef in Hong Kong - Ricebowl

About the role

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

About you

• 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

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