Sous Chef

Job Description

• Support the preparation and cooking of all Chinese cuisine dishes, ensuring top-tier quality and consistency.

• Collaborate with the Executive Chef to create new recipes and refine existing ones.

• Ensure all dishes are made in accordance with established recipes and restaurant standards.

• Organize and manage staff schedules to ensure efficient and timely kitchen operations.

• Supervise daily kitchen activities to ensure adherence to health and safety guidelines.

• Monitor ingredient and supply inventory to maintain optimal stock levels.

• Monitor food costs and inventory levels while reducing waste.

• Handle ordering, receiving, and proper storage of food products.

• Perform regular stock audits and maintain accurate inventory records.

• Ensure all menu items are consistently prepared and presented at the highest quality.

• Carry out routine food tastings and quality assurance checks.

• Quickly resolve any issues related to food quality or kitchen operations.

• Keep the kitchen clean, orderly, and compliant with safety standards.

• Guide and support junior staff through training and mentorship.

• Perform any other ad-hoc duties and responsibilities as assigned.

Job Requirement

• Minimum of 5 years of experience in Chinese cuisine, with strong knowledge of traditional and modern Chinese cooking techniques.

• Possess a Diploma or Certificate in Culinary Arts.

• Knowledge of using a computer for administrative work.

• Good knowledge of basic accounting and calculation of food costs.

• Possess WSQ Food Safety & Hygiene Certificate.

• Strong team player with the ability to work independently.

• Strong leadership, communication, and organizational skills.

• Knowledge of food safety and sanitation regulations.

• Positive attitude and proactive work approach.

• Able to work on rotating shifts, weekends and public holidays.