Sous Chef (Chopper)

Description

Seeking a skilled Sous Chef (Chopper) to assist in menu planning, inventory management, and kitchen operations at our fine dining Chinese restaurant, ensuring high standards in food quality and presentation. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Assist with menu planning, inventory, supply management, and maintaining portion sizes - Minimize waste and optimize food usage through proper storage - Maintain excellent food quality and consistency in all dishes - Ensure adherence to culinary standards and procedures - Maintain the highest standards of kitchen and food hygiene - Ensure safe and proper use of kitchen equipment and guide team members - Perform additional duties as assigned by the Executive Chef

Qualifications and Requirements

- Degree or Skills Certificate in Culinary Arts/Restaurant Management preferred - 5–7 years of relevant experience, preferably in Modern Chinese cuisine - Comprehensive knowledge of specialty (Wok, Steamer, Dim Sum, BBQ, or Chopper) and general culinary functions - Prior experience in preopening teams is advantageous - Strong communication and interpersonal skills - Ability to work independently and collaboratively as a team player - Knowledge and execution of HACCP standards - Flexible to work shifts, split shifts, weekends, and public holidays

Working Condition

Working hours

Flexible; includes shifts, split shifts, weekends, and public holidays