Junior Sous Chef - Chinese Cuisine
Pubblicato il 06-10-2026 - hosco_abroad in Molise
Kuredhivaru Resort and Spa is a tropical oasis nestled in the Noonu atoll within 45 minutes seaplane journey from Male International Airport.
The live and colorful house reef, the white sand beach and picture-perfect scenes make the resort as an ultimate beach holiday destination for both thrill seekers and leisure lovers.
Each of our 105 villas boast a private pool, cozy terrace and direct access to the ocean.
The contemporary and eco-friendly design of the villas offer our guests a comfortable accommodation and laid-back resort experience.
The Junior Sous Chef - Chinese Cuisine plays an important role in maintaining the quality, consistency, and guest experience of the resort's Asian culinary operation.
The ideal candidate combines strong Chinese culinary knowledge, operational discipline, guest engagement, and the ability to support and develop the kitchen team while consistently maintaining the standards expected of a luxury resort.
- Support the Chef de Cuisine in the daily operation of the Chinese kitchen, ensuring all dishes are prepared and presented in accordance with established recipes, quality standards, and resort guidelines.
- Prepare and supervise authentic and contemporary Chinese cuisine, utilizing advanced Chinese cooking techniques including wok cooking, steaming, braising, roasting, grilling, frying,
and the preparation of traditional sauces, stocks, noodles, rice dishes, and regional specialties.
- Assist in the planning and development of Chinese menus, seasonal promotions, themed dinners, private dining experiences, weddings, VIP functions, and special events.
- Supervise, train, coach, and develop junior culinary team members, ensuring adherence to culinary standards, food safety procedures, kitchen discipline, and operational excellence.
- Maintain strict compliance with HACCP, food safety, hygiene, sanitation, allergen-control, and quality-assurance standards.
- Manage inventory, requisitions, stock rotation, and food-cost control initiatives, minimizing waste and ensuring efficient utilization of ingredients.
- Coordinate closely with Stewarding, Purchasing, Stores, Receiving, F&, B Service, and other culinary departments to ensure smooth operations and service delivery.
- Monitor food quality, consistency, portion control, and presentation while ensuring guest dietary requirements, allergies, and special requests are handled professionally.
- Support departmental objectives through effective planning, organization, leadership, teamwork, and continuous improvement initiatives.
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