Job Description

Sous Chef’s - Singaporean Cuisine / Korean Cuisine / Middle Eastern Cuisine

Position Summary

Our client are a premier, high-end mass production food company in Hong Kong dedicated to delivering luxury-grade, authentic global flavours at scale. We are seeking three (3) visionary Sous Chefs, each specializing in one of our core regional profiles: Singaporean, Korean, or Middle Eastern cuisine.

The ideal candidates will serve as the cultural and culinary gatekeepers for their respective specialties, bridging the gap between traditional heritage recipes and large-scale, high-end production. You will be responsible for ensuring that our products retain their exact traditional flavor profiles, deep culinary integrity, and premium quality during mass production. To secure top-tier global talent, full international relocation support and Hong Kong work visa sponsorship will be fully provided.

Key Responsibilities

Culinary Authenticity & Recipe Scaling

• Gatekeep Regional Flavors: Act as the ultimate authority on flavor profiles, ensuring the precise balance of spices, fermentation, and traditional aromatics unique to your specific cuisine specialty.
• Mass Production R&D: Collaborate with our food science and production teams to translate traditional cooking techniques into high-volume manufacturing processes without losing culinary integrity.
• Ingredient Sourcing: Source, evaluate, and approve specialty regional ingredients, spices, and sauces to guarantee authentic taste execution.
• Quality Assurance: Conduct rigorous physical tastings and continuous quality checks of finished products to ensure consistency in texture, appearance, and flavor.

Kitchen Operations & Supervision

• Daily Oversight: Assist the Head Chef in supervising daily high-volume production schedules, ensuring maximum efficiency and minimal waste.
• Team Training: Train junior chefs, line cooks, and production staff on specific regional cooking techniques (e.g., precise slow-braising, traditional fermentation, authentic baking, complex spice blending).
• Shift Operations: Manage and oversee kitchen production during designated shift hours, with the flexibility to adapt to changing operational capacity requirements.
• Hygiene & Safety: Maintain uncompromising standards of food handling, food safety, and kitchen sanitation in alignment with Hong Kong regulatory requirements (HACCP/ISO).

Position Profiles (Choose Your Specialization)

You will be considered for one of the following dedicated roles based on your culinary mastery:

Sous Chef – Singaporean Cuisine Specialist

• Expert in the intricate balance of Peranakan, Malay, Chinese, and Indian influences.
• Master of traditional spice pastes (rempah), complex laksa broths, precision seafood execution (like authentic chili/black pepper bases), and chicken rice master stocks.

Sous Chef – Korean Cuisine Specialist

• Deeply versed in the philosophies of Hansik (traditional Korean food).
• Master of authentic fermentation (kimchi, jang varieties like gochujang and doenjang), high-end banchan production, complex bone broths, and modern premium K-food profiles.

Sous Chef – Middle Eastern Cuisine Specialist

• Expert in the diverse culinary traditions of the Levant, Gulf, or North African regions.
• Master of complex spice blending (e.g., za'atar, baharat), slow-cooked meats, authentic marinades, traditional bread structures, and regional dip/sauce production (e.g., premium hummus, toum, mutabbal) at scale.

Job Requirements & Qualifications

• Culinary Experience: A minimum of 5–8 years of professional kitchen experience, with at least 3 years in a senior or supervisory capacity (Sous Chef, Junior Sous Chef, or Senior Chef de Partie) within high-end restaurants, luxury hotels, or premium catering environments.
• Palate & Cultural Specialization: A deeply ingrained, native-level understanding of the targeted regional palate. You must possess firsthand experience with the culinary heritage, cultural nuances, and traditional flavor benchmarks of either Singapore, South Korea, or the Middle East.
• Operational Flexibility: Ability and willingness to work flexible shift rotations determined by production capacity requirements.
• Mass Production Exposure: Prior experience in central kitchens, high-volume production, airline catering, or premium food manufacturing is highly advantageous but not mandatory.
• Technical Skills: Strong understanding of yield management, recipe standardisation, and food safety standards (HACCP/ISO).
• Communication: Good conversational English or the language corresponding to your culinary region to effectively train a diverse production crew.

Suitable applicants should apply for further details. Only chosen candidates will be contacted for interview,

Note on Equal Opportunity & Diversity: Our company is an equal opportunity employer. Selection for these roles is based entirely on specialized technical culinary expertise, depth of recipe heritage training, and palate benchmarking required to execute authentic regional flavours at scale.