SOUS CHEF - CHINESE CUISINE

Key Responsibilities:

• Assist the Head Chef in the daily operations of the kitchen
• Prepare and cook Zi Char and Live Seafood dishes according to company standards
• Ensure consistency, quality, taste, and presentation of all dishes
• Supervise kitchen staff and maintain smooth kitchen workflow during peak hours
• Monitor food preparation, stock control, and wastage management
• Maintain cleanliness, hygiene, and food safety standards at all times
• Coordinate with service staff to ensure efficient food delivery and customer satisfaction
• Assist in menu planning, costing, and new dish development when required
• Ensure proper handling and storage of seafood and ingredients
• Support manpower planning and kitchen coordination

Requirements:

· Minimum 5 years of relevant working experience in Zi Char and/or Live Seafood cuisine

· Strong cooking skills with good knowledge of Chinese cuisine and wok operations

· Good employment and performance track record in previous roles

· Able to work in a fast-paced food court environment

· Able to work on weekends and Public Holidays

· Good teamwork, communication, and leadership skills

· Possess basic IT knowledge for simple reporting and communication purposes

· Physically fit and able to work in a hot kitchen environment

· Possess a valid Food Hygiene Certificate