Sous Chef

Company Description Canwin Hotel is a luxury destination offering guests a refined and comfortable stay with personalized service. Located in Sakumono, the hotel provides an exclusive experience for travelers seeking both relaxation and quality hospitality. Guests can enjoy premium amenities and attentive staff support throughout their stay. The hotel is also home to a signature restaurant specializing in Chinese cuisine, creating a dynamic culinary environment for food lovers and hospitality professionals alike.
Role Description The Sous Chef at Canwin Hotel is a full-time, on-site role based in Sakumono. This position supports the Head Chef in overseeing daily kitchen operations, including food preparation, cooking, plating, and ensuring consistent quality of dishes, with a strong focus on Chinese cuisine. The Sous Chef helps manage kitchen staff, coordinates shift schedules, and maintains a clean, safe, and organized work environment in line with health and safety standards. Responsibilities include monitoring inventory, assisting with menu development, maintaining food cost controls, and collaborating with front-of-house teams to ensure excellent guest dining experiences. The role also involves training junior cooks, upholding kitchen standards, and contributing to a positive, inclusive team culture.
Qualifications

• Strong culinary skills, including proficiency in hot and cold kitchen preparation, with proven experience in Chinese or Asian cuisine.
• Experience in kitchen operations, such as supervising staff, managing workflows during service, and coordinating with other departments.
• Knowledge of food safety, hygiene, and sanitation standards, with the ability to maintain a clean and compliant kitchen environment.
• Menu planning and basic food cost management skills, including portion control and efficient use of ingredients.
• Effective communication and teamwork abilities, with a collaborative approach to supporting colleagues and training junior team members.
• Strong organizational and time-management skills to handle multiple tasks in a fast-paced environment.
• Prior experience as a Sous Chef or Senior Line Cook in a hotel or restaurant setting is preferred.
• Culinary diploma, certification, or equivalent professional training is an advantage.
• Ability to work flexible hours, including evenings, weekends, and holidays, as required by hotel operations.

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