Sous Chef

Description

Are you a highly skilled and experienced culinary professional with a passion for excellence in large-scale events and a deep understanding of Halal culinary standards? We are seeking a dedicated Sous Chef to join our dynamic kitchen team in the CBD Area. In this crucial role, you will play a vital part in orchestrating exquisite Western and Chinese cuisine, ensuring every dish meets stringent Halal certification, and leading our team to deliver unforgettable dining experiences for a diverse clientele.

Responsibilities and Duties

Culinary Creation & Quality Assurance: *Guarantee all food prepared meets exacting Halal certification requirements, especially for all guests and catered events. *Contribute to and execute the creation and preparation of diverse menus for a wide range of events, from grand banquets to intimate corporate gatherings. *Oversee all food preparation and cooking activities, ensuring unwavering consistency in taste, flavor, and visual presentation. *Collaborate intimately with the Executive Chef on menu conceptualization, recipe refinement, and the development of innovative culinary offerings to satisfy varied palates. Event Oversight & Execution: *Work in close partnership with banquet and event teams to thoroughly understand specific event needs, adjusting food production schedules accordingly. *Lead the kitchen brigade during events, ensuring seamless operations, punctual food delivery, and rigorous quality control, particularly during high-pressure periods. *Collaborate with catering teams to strictly enforce Halal requirements during all MICE (Meetings, Incentives, Conferences, Exhibitions) events. Team Mentorship & Operational Excellence: *Actively assist in managing, mentoring, and providing comprehensive training to junior chefs and kitchen staff, emphasizing adherence to Halal food preparation standards and stringent hygiene protocols. *Ensure the overall efficiency of kitchen operations, upholding consistently high standards across all staff performance metrics. *Provide capable leadership in the absence of the Executive Chef, effectively managing kitchen personnel and delegating tasks as required. Hygiene & Regulatory Compliance: *Ensure unwavering compliance with all food safety, hygiene, and certification regulations, encompassing the meticulous handling, storage, and preparation of all Halal-certified ingredients. *Monitor kitchen cleanliness diligently, ensuring it consistently meets the highest sanitation benchmarks, with every team member strictly adhering to hygiene protocols. *Conduct routine inspections of equipment, inventory, and workspaces to maintain a secure and impeccably clean culinary environment. Inventory & Financial Stewardship: *Assist in the precise management of kitchen inventory, ensuring Halal ingredients are consistently stocked, fresh, and readily available for use. *Monitor food costs closely and contribute to managing the kitchen budget, striving for cost-*effectiveness without any compromise on culinary quality. *Cultivate strong relationships with suppliers to consistently source premium, Halal-certified ingredients.

Qualifications and Requirements

*Hold a Diploma or Degree in Culinary Arts, Food & Beverage Management, or a closely related academic field. *Possess a minimum of 4 to 6 years of hands-on experience in a professional kitchen environment, with a strong preference for experience in banquet and large-scale event catering. *Demonstrate a robust understanding of food preparation standards and essential certification requirements, particularly Halal. *Proven experience in leading a kitchen team and successfully managing food production for substantial events. *Exhibit excellent cooking and food presentation skills, coupled with meticulous attention to detail. *Possess comprehensive knowledge of food safety and hygiene regulations. *Experience in preparing a diverse range of cuisines, with a particular advantage given to expertise in both Chinese and Western culinary styles.

Working Condition

Salary

Basic Salary 4500