Sous Chef

Responsibilities:

• Assist Head Chef in the daily operation of the kitchen.
• Prepare and cook Chinese noodles according to established recipes and standards.
• Handle food preparation (cutting, portioning, organizing ingredients).
• Ensure the quality, quantity and presentation of food served.
• Maintain cleanliness and hygiene of the kitchen, equipment, utensils and food preparation areas in accordance with food safety standards.
• Ensure compliance with food safety, workplace safety and hygiene regulations.
• Receiving, checking and storing food supplies.
• Undertake any other duties as assigned by Head Chef.

Requirement:

• Prior experience working in a kitchen/hawker/restaurant environment.
• Possess a valid Basic Food Hygiene Certificate (WSQ Food Safety Course Level 1).
• Physically well and able to stand for extended periods.
• Able to work on rotating shifts, weekends and public holidays based on operational requirements.
• Ability to communicate in spoken Chinese to liaise with Chinese-speaking customers and kitchen staff would be an advantage.