Black Sheep Restaurants is a celebrated Hong Kong-based hospitality group that specialises in developing niche, thought-provoking restaurant concepts that add to the existing culinary dialogue. The company was founded in 2012 by Syed Asim Hussain and Christopher Mark, whom together share decades of experience...

Black Sheep Restaurants is a celebrated Hong Kong-based hospitality group that specialises in developing niche, thought-provoking restaurant concepts that add to the existing culinary dialogue. The company was founded in 2012 by Syed Asim Hussain and Christopher Mark, whom together share decades of experience in hospitality and business development, along with a zest for travel and discovering dining subcultures.



Black Sheep Restaurants curates distinct dining experiences that tell a story about a particular time, place, culture or cuisine while celebrating the bounty of premium ingredients available both locally and from abroad.

SOUS CHEF

Job level Entry
Work exp Minimum 4 Years
Education Bachelor Degree
Location
Central
Employment type Full Time
Industry Food & Beverage (Catering)
Job function Catering / Hospitality > Catering Service
Catering / Hospitality > Chef / Cook
Catering / Hospitality > Food & Beverage
Published On 11/10/2019

The Sous Chef for Black Sheep Restaurants’ is our Japanese cuisine restaurant will be responsible for managing kitchen operations, assisting in curating menu, and training the team on cuisine and culture. This individual will work directly with the owners, Head Chef, and Executive Chef. He/she should have prior experience in this role, knowledge and experience with various types of global cuisines and techniques, and a firm understand of Asian cuisines – specifically Japanese cuisine. This person will also be tasked with concept development for various forthcoming projects. 

Specific responsibilities include but are not limited to: maintaining high quality and consistency of food items, continuous menu and recipe development, and staff hiring and training.

 

DESIRED QUALIFICATIONS

  • Minimum of 4 year of experience in kitchen
  • Culinary Degree
  • Minimum of 2 year of experience in Japanese cuisine
  • The ability and knowledge to teach junior staff
  • Experience working in Japan as a licensed chef
  • One Year Working experience in an Izakaya style outlet
  • Experience in managing kitchen operations, inclusive of food cost management and food safety management
  • One year of working Experience in Hongkong
  • English written and oral communications skills