Sous Chef / Junior Sous Chef (Japanese Cuisine)

Intermediate (3-6 years)

Technical Skills

  • Concept Development
  • Japanese Cuisine
  • Team Management
  • Training

Job Description

Sous Chef / Junior Sous Chef (Japanese Cuisine)

You will:

  • assist the Executive Chef in planning and managing the day-to-day operations of the production kitchen at Sha Tin and Happy Valley Racecourses during race and non-race days
  • contribute to the menu and food concept development to continuously upgrade and enhance the food service through introduction of new products and culinary trends
  • monitor food production, quality and consistency according to recipes and Club's standards
  • achieve excellence for the food production brigade by training and coaching team members for continuous product enhancement

You should have:

  • a minimum of 5 years Japanese culinary work experience in a similar position at leading hotels, free standing high volume restaurants or catering organizations
  • good knowledge of the latest market trends and contemporary food presentation know-how
  • experience in large-scale banquet / food production 
  • solid hygiene knowledge in HACCP
  • excellent people management practices with good communication skills in English and Chinese
Employment TypeFull-time
Career LevelIntermediate (3-6 years)
Education LevelNon-specified
LanguageEnglish, Cantonese
The Hong Kong Jockey ClubMedia and Entertainment

The Hong Kong Jockey Club Happy Valley Racecourse, Wong Nai Chung Rd, Happy Valley