MEI LI is a specialty restaurant that celebrates contemporary Chinese cuisine rooted in tradition. Integrating China’s rich heritage and culture with modern elements and an experiential flair, Mei Li stands out for its approachable and engaging appeal.

As a Sous Chef, you will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.

The Sous Chef is responsible to assist the Chef de Cuisinein managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

MEI LI is a specialty restaurant that celebrates contemporary Chinese cuisine rooted in tradition. Integrating China’s rich heritage and culture with modern elements and an experiential flair, Mei Li stands out for its approachable and engaging appeal.

As a Sous Chef, you will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.

The Sous Chef is responsible to assist the Chef de Cuisinein managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

A potential candidate should ideally have:

Minimum 2 years' work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards and specifically pan-Asian experience.Preferably with experience in luxury international brands.Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

A potential candidate should ideally have:

Minimum 2 years' work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards and specifically pan-Asian experience.Preferably with experience in luxury international brands.Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.