Sous Chef - Chinese Design Development

Kitchen Operations & Food Production

• Supervise the daily preparation, cooking, and presentation of authentic Chinese menu items.


• Ensure consistency in flavor profiles, cooking techniques, portioning, and presentation standards across all Chinese cuisine offerings.


• Assist the Executive Chef in planning and executing Chinese menus for restaurant, catering, or large-scale food production operations.


• Prepare and oversee the production of a variety of Chinese specialties, including wok-fired dishes, roasted items, dim sum, noodles, soups, sauces, and regional specialties.


• Monitor food quality throughout all stages of production and service.


• Ensure all recipes and production specifications are followed accurately.


• Assist in menu development by contributing new ideas, recipes, and seasonal offerings.


• Maintain appropriate inventory levels of specialty Chinese ingredients, sauces, spices, and products.


• Participate in product tastings, recipe testing, and quality improvement initiatives.


• Support banquet, catering, and special event production as needed.

Leadership & Team Development

• Supervise, train, and mentor cooks, prep cooks, and kitchen support staff.


• Provide hands-on training in authentic Chinese cooking methods, knife skills, wok techniques, ingredient preparation, and plating standards.


• Assist with employee onboarding and ongoing culinary development.


• Monitor staff performance and provide coaching to ensure operational excellence.


• Promote teamwork, accountability, and a positive kitchen culture.


• Support scheduling and labor planning to meet operational requirements.


• Lead daily production meetings and communicate priorities to team members.

Food Safety & Quality Assurance

• Ensure compliance with HACCP, FDA, local health department, and company food safety standards.


• Monitor food handling, storage, labeling, and sanitation procedures.


• Conduct routine quality inspections of ingredients, finished products, and work areas.


• Maintain accurate food safety documentation and temperature logs.


• Ensure a clean, organized, and safe work environment at all times.


• Participate in audits and implement corrective actions when necessary.

Cost & Inventory Management

• Assist in managing food costs through proper portion control, yield management, and waste reduction.


• Monitor inventory levels and communicate purchasing needs.


• Conduct inventory counts and assist with stock rotation procedures.


• Ensure specialty Chinese ingredients are utilized efficiently and stored properly.


• Support the achievement of departmental productivity and financial goals.