Logistical sous Chef job at Ensue restaurant in Shenzhen China

Logistical purchasing Sous Chef job Ensue restaurant in Shangri-La hotel Shenzhen China

• • The Logistics sous chef is a farm to table PURCHASING chef
  • Make sure your CV DETAILS your PURCHASING skills and history in a Chinese market
  • this is NOT an Office job. It is a Kitchen job
  • Salary will vary based on the experience with Housing allowance,  Medical insurance, any Visa fees, will be covered by the company.
  • Ensue is a FREESTANDING restaurant with Michelin 3 star owner from Meadowland, Napa, California, USA, renting space from the Shangri-La hotel, Shenzhen. Prefer candidates from freestanding Restaurants
  • Ensue is a high end California (light and airy) American cuisine restaurant that has evolved and refined their cuisine to appeal to people who enjoy Cantonese cuisine. This is done by including items that are not commonly found in America but are in China. It is Not a fusion cuisine restaurant. The major role of the Logistics Sous Chef is to be instrumental in delivering these farm to table items, along with ALL the regular farm to table items, to the kitchen. And of course to  understand why and how this is important to the evolvement of the Californian cuisine.
  • Ensue implies constant motion, continuation, striving for results. Carrying the innovation and “rise above” spirit, the restaurant aims to bring an exquisite and exclusive dining experience to patrons.
  • Kostow’s philosophy of cooking is product-driven – his aim is simply to let the ingredients shine.

  • Logistical and Liaison Sous Chef Points

    o A solid member of the team that will build a better fluid process of the food between the raw product to the finished dishes.
    o Ability to wake up early and visit the busy markets of Shenzhen to source food for the restaurant and future dishes.
    o To work with in a budget to get the best quality ingredients for the best price.
    o To manage the morning deliveries and the cooks who prepare of the raw products in the morning.
    o A sense of the seasons, products and culture of China
    o To speak English and Mandarin, (and Ideally read and write both languages), even a little Cantonese would be a bonus.
    o To know or strive to understand the city of Shenzhen.
    o To understand the philosophy of our restaurant and to Strive for perfection in the daily tasks and requirements of the job.

  Having already opened Cantonese and Japanese fine-dining restaurants in Shenzhen, Chef Kostow felt the city was lacking in a comparable high-end Western eatery.

  The Menu aims to incorporate traditional Chinese ingredients into the chef’s classic northern Californian fare, and Kostow is in turn excited to introduce his cuisine to China. “Western fine dining in China is very much currently associated with French cuisine,” Kostow told Wine Spectator. “It has been the representation thus far, giving Ensue an opportunity to showcase northern California sensibility, with vegetable-forward, subtle flavors.”

  Ensue represents Chef Kostow’s latest evolution, blending California farm-to-table culture and techniques with Cantonese tastes and ingredients. The menu at Ensue pays respect to the local products, unique palate and culinary traditions.

  The restaurant currently serves a five-or nine-course set dinner five nights a week and represents Kostow’s understanding of the Cantonese palate.

  The dinner starts with raw white clams, fermented daikon rice and leek oil. The clams from the South China Sea are freshly shucked and cleaned, while the daikon is lacto-fermented in a way similar to Chinese pickled vegetables, before it’s juiced, frozen and shaved into the rice.

  Water-turtle soup steeped with aromatics from the Chinese pantry is another highlight of the dinner. It’s served in a terrine molded by a turtle shell with Australian winter truffles, baby pearl onions and allium flowers.

  “I’ve never used turtle to cook before,” says Kostow.

  Local turbot steamed with red lilies and organic vegetables is one of Kostow’s responses to Cantonese preferences, and the steaming technique has inspired him to take it back to his restaurant in Napa.

  Kostow has said that northern Californian cooking is about “using the best products you can source locally and showcasing them as best you can. It really is that simple.”

  He finds it interesting that Cantonese cuisine has a lot in common with Californian cooking.

  “Cantonese cuisine is very fresh, light, subtle and is very similar to cooking in California, which I didn’t expect,” he says.

  Kostow knows that aromas play an important part in Cantonese cuisine, as do spices – and, sometimes, their absence.

  “I’m not cooking Cantonese cuisine. I can only cook in a style that shows an understanding of the Cantonese palate,” says Kostow.

  Here is their YouTube video from their home at the Meadowland’s Forbes 5 star rated hotel in Napa, California:

  

  To APPLY email your credentials and contact information to China restaurant Chef recruiter Guada Costillas guada.costillas@gmail.com

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  End of Logistical Sous Chef job at Ensue freestanding restaurant in Shangri-La hotel, Shenzhen, CHINA.